- Eliminate Diacetyl: Prevents buttery off-flavors from forming by converting precursors into flavorless acetoin.
- Faster Grain-to-Glass: Skip the diacetyl rest and safely shave up to two weeks off your lager maturation schedule.
- Stop Hop-Creep: Neutralize frustrating secondary diacetyl spikes by dosing directly alongside your dry hops.
Nobody wants an accidental butterscotch bomb. Say goodbye to diacetyl off-flavors and drastically speed up your pipeline with White Labs Brewzyme-D. Formulated with the highly effective enzyme Alpha Acetolactate Decarboxylase (ALDC), this powerhouse additive is your ultimate insurance policy for brewing exceptionally clean beer.
Instead of waiting around for your yeast to naturally clean up diacetyl at the end of fermentation, Brewzyme-D stops it before it even starts. When added alongside your yeast pitch, the enzyme actively breaks down alpha acetolactate—the direct precursor to diacetyl—and converts it into flavorless acetoin. Because the precursor is removed, diacetyl literally never gets the chance to form.
Why Choose Brewzyme-D?
- Banish Diacetyl Off-Flavors: Eliminate the risk of buttery notes in your glass and drastically improve the overall quality and crispness of your beer.
- Stop Hop-Creep in Its Tracks: Heavily dry-hopped IPAs are notorious for secondary diacetyl spikes. Dosing Brewzyme-D during your dry-hop addition completely neutralizes this frustrating “hop-creep” effect.
- Lightning-Fast Turnarounds: Save crucial time and money. By skipping the lengthy diacetyl rest, you can safely shave up to two full weeks off your lager maturation schedule, getting your beer from grain to glass faster than ever.
Specs:
- Dosage: One 10 mL pitch treats 5 gallons
- Activity Range: pH: 4.0-7.0
- Temperature: 50-104°F (10-40°C)
- Storage: Temperature: 32-50°F(0-10°C) Do not freeze.
- Shelf Life: 18 months from manufacture date, when stored as recommended.
Frequently Asked Questions:
My pH and temperature are out of spec for the enzyme?
While not optimal, the enzyme will is still active within fermentation temperatures, and dosage rates have been accounted for that.
