Beer Forum

Anyone ever used this stuff?

"Biomat DAR is a purified alpha-acetolactate decarboxylase enzyme used in the fermentation of beer. It converts acetolactate in beer into acetoin, bypassing the formation of diacetyl which significantly reduces the maturation period of beer. "

$5.49 at Midwest.

It's really designed for macro breweries that are closely monitoring their fermentations and it allows them to shave off maturation time which is more important when you are brewing on a really large scale. It wouldn't hurt to try it if you are having problems with diacetyl.

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