CellarScience ALDC Enzyme for Diacetyl Control CellarScience ALDC Enzyme is a brewing enzyme used to reduce the formation of diacetyl, the buttery or butterscotch-like off-flavor that can show up when alpha-acetolactate is converted into diacetyl during or after fermentation. ALDC helps move that precursor down a cleaner pathway before it becomes a flavor problem, making it especially useful for brewers chasing clean lagers, fast-turnaround ales, and heavily dry-hopped beers where hop creep can restart fermentation activity. Recommended Dosage Use 1 dropperful per 5 gallons. One 1 oz bottle contains approximately 35 doses. Add ALDC at yeast pitching or when dry hopping, depending on the problem you are trying to control. This dosage is based on the supplier reference for CellarScience ALDC Enzyme. Use good sanitation when handling the dropper and follow any current package directions if they differ. When to Use ALDC At yeast pitch: helps limit diacetyl formation during primary fermentation. At dry hop: helps reduce the risk of diacetyl from hop creep in heavily dry-hopped beers. For clean beer styles: useful in lagers, pilsners, pale ales, IPAs, and other beers where buttery notes would stand out. For faster turnaround: can reduce conditioning time, but it should not replace sound fermentation practices or sensory checks. Why Brewers Use ALDC Modern dry hopping can introduce enzymes from hops that break longer-chain carbohydrates into fermentable sugars. If yeast activity restarts after dry hopping, the beer can produce more diacetyl and require additional conditioning time. ALDC helps control that risk by reducing the pathway that leads to diacetyl formation. Key Details Product: CellarScience ALDC Enzyme Size: 1 oz bottle Primary use: reduce diacetyl formation and help prevent buttery off-flavors Best fit: lagers, clean ales, dry-hopped beers, IPAs, and beers where hop creep is a concern Opened shelf life: supplier reference lists 12 months from the date the package is opened Clean Fermentation Support ALDC is a helpful tool for reducing diacetyl risk, but it works best alongside healthy yeast, proper fermentation temperature, adequate conditioning, and careful dry-hop timing. For related fermentation support, browse our yeast nutrients and fermentation enhancers or compare other brewing additives.
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