ziggy wrote:It wouldn't hurt to try it if you are having problems with diacetyl.
It wouldn't help either, but it would take money out of your wallet.
This enzyme only PREVENTS the formation of diacetyl by taking diacetyl's precursor (acetolactate) and immediately converting it into acetoin vs. waiting for the yeast to convert diacetyl to acetoin during a diacetyl rest / long conditioning. (This enzyme does not act upon diacetyl itself, so if you already have diacetyl in your beer it just won't help.)
-If you're going to be brewing a lager with a diacetyl-prone yeast strain you can add 2 or 3 drops as "insurance"; that's about all this is good for.
Adam