lamarguy
Well-Known Member
Background: It's the age old problem - how to reduce or eliminate diacetyl in beer...There's a new product on the market (ALDC enzyme) that actively converts the precursor to diacetyl into a high-threshold flavor compound. This effectively eliminates the need for a "diacetyl rest" and reduces the conditioning time since the yeast don't need to later convert the diacetyl themselves.
Problem: No one seems to carry it in the US. AHS used to carry it, but no longer does.
Proposal: Group buy on ALDC direct from the Chinese manufacturer. I contacted the biochem group and they offered a free 2 kg sample, but we would need to pay the FedEx shipping ($60). Besides, 2 kg would last me a lifetime and the shelf life is only one year (refrigerated).
Is there any interest?
Before someone says it, I realize there are existing methods for reducing diacetyl in beer - diacetyl rest, cold pitching (e.g. 45F), high pitch rate, etc. This discussion is about eliminating the formation of diacetyl altogether.
Problem: No one seems to carry it in the US. AHS used to carry it, but no longer does.
Proposal: Group buy on ALDC direct from the Chinese manufacturer. I contacted the biochem group and they offered a free 2 kg sample, but we would need to pay the FedEx shipping ($60). Besides, 2 kg would last me a lifetime and the shelf life is only one year (refrigerated).
Is there any interest?
Before someone says it, I realize there are existing methods for reducing diacetyl in beer - diacetyl rest, cold pitching (e.g. 45F), high pitch rate, etc. This discussion is about eliminating the formation of diacetyl altogether.