Description
White Labs WLE4900 Brewzyme-D (10ml)
Brewzyme-D prevents diacetyl formation in your beer. Add 1 vial of Brewzyme-D to 19 litres (5 gallons) of cooled wort when you pitch your yeast. Each package contains 1 vial (10ml).
Benefits of Using Brewzyme-D
- Eliminates the risk of diacetyl (butterscotch/buttery off-flavour) formation
- Reduces maturation time by up to two weeks for lagers
- Improves overall beer quality and consistency
- Prevents hop-creep in dry hopped beers when added during dry-hopping
- Eliminates the need for diacetyl rest when properly dosed
- Saves time and money with faster turnaround times
Technical Info (don’t fall asleep)
Diacetyl is a common off-flavour in beer characterized by buttery or butterscotch notes. It results from the oxidation of alpha-acetolactate, a natural byproduct of yeast metabolism during fermentation. Brewzyme-D contains Alpha Acetolactate Decarboxylase (ALDC), an enzyme that converts alpha-acetolactate directly to acetoin, a flavourless and odourless compound, bypassing the formation of diacetyl entirely.
Adding Brewzyme-D with your yeast pitch results in the decarboxylation of alpha acetolactate to acetoin during fermentation. Breaking down the precursor to diacetyl prevents diacetyl from forming, eliminating the buttery off-flavour before it can develop. The enzyme is particularly effective in lager fermentations and can also be added during dry-hopping to prevent secondary diacetyl formation from hop-creep.
Activity Range:
- pH: 4.0 – 7.0
- Temperature: 10 – 40°C (50 – 104°F)
Storage:
- Temperature: 0 – 10°C (32 – 50°F) – Do not freeze
- Store sealed and away from sunlight
- Shelf Life: 18 months from manufacture date when stored as recommended
