ALDC comparison

[corey morton]

Using ALDC for first time this wknd on 2 brews and appreciated the data comparing methods on this article. Good to know for dry hopping, diacetyl's return. 

https://beerandbrewing.com/comparing-methods-to-reduce-diacetyl-experimental-results/?utm_source=drip&utm_medium=email&utm_campaign=CBB+05.06.25+EDIT+%28Ecolab%29&utm_content=Recipe%3A+Wooly+Pig+Zwick%E2%80%99lbier+Hoppy+Pils

[Russell Berger]

Corey, thanks for sharing!

I want to also share with the club that I have first-hand experience with getting diacetyl in dry-hopped beers after using ALDC at pitch and again at dry hop. I have also been adjusting pH to overcome the rise that occurs as a result of dry hopping. It appears these two things are at odds with one another.

Omega also makes ALDC yeast and has done similar studies that support the finding that low pH renders ALDC less effective. 

My takeaway from what I've learned on the topic is if you want bright, clean, hoppy beer that is served around 4.2-4.4 pH, use WLP001 (not all Chicos are identical, and the White Labs version pushes the finished beer pH down) combined with a low lash temp to leave as little behind to be converted by hop enzymes as possible to combat hop creep, then do a forced VDK test. You can throw in ALDC for extra protection, but it isn't foolproof. Don't add acid at dry hop. Risking diacetyl that the yeast won't reduce is worse than risking a less bright hops expression at a higher pH.

Alternatively, you can use one of the ALDC yeasts and adjust pH all you want. 

Cheers,

Russell

On Tue, May 6, 2025, 10:28 AM corey morton <coreym...@outlook.com> wrote:

Using ALDC for first time this wknd on 2 brews and appreciated the data comparing methods on this article. Good to know for dry hopping, diacetyl's return. 

https://beerandbrewing.com/comparing-methods-to-reduce-diacetyl-experimental-results/?utm_source=drip&utm_medium=email&utm_campaign=CBB+05.06.25+EDIT+%28Ecolab%29&utm_content=Recipe%3A+Wooly+Pig+Zwick%E2%80%99lbier+Hoppy+Pils

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