Anyone ever here of this enzyme (Alpha acetolactate decarboxylase) commercial brewers use to for maturation, applied in fermentation to reduce fermentation time by avoiding diacetyl formation? It reduces maturation time in lagers by preventing the formation of diacetyl by catalyzing the decarboxylation of alpha-acetolactate to acetoin. it shaves off 2-3 weeks in your lager times.
i've found that you cant buy it anywhere, unless you buy from the manufacturer at 5KG - which treats about 66,000 gallons of fermenting beer.
the rate is 1-2kg per 26400 gallons of beer. so at 2kg per 26,400 gallons of beer, that works out to .000075kg / .075grams per gallon. based upon that, you would need about .4grams per 5-6 gallon batch.
i've found that you cant buy it anywhere, unless you buy from the manufacturer at 5KG - which treats about 66,000 gallons of fermenting beer.
the rate is 1-2kg per 26400 gallons of beer. so at 2kg per 26,400 gallons of beer, that works out to .000075kg / .075grams per gallon. based upon that, you would need about .4grams per 5-6 gallon batch.