One question... why won't 1.024 cut it? Is it tasting overly sweet as it is? Or do you just really want more alcohol in it?
You've tried rousing the yeast and warming the fermenter up a little bit?
The thing is... if it's sweet, it sounds more like a stuck ferment. The enzyme won't restart a stuck ferment. What it'll do is turn unfermentables into fermentable sugar. But if your yeast isn't eating the sugar that's already in there, then making more sugar won't get things going. Then, if and when the yeast do chew through all that sugar, you're going to end up dryer than you planned on and won't have the beer you expect.
Depending on how hard you roasted the oatmeal, you might just have high levels of unfermentables. You could draw off a small sample and add AE to see if it would help. Nothing says you have to hit the whole batch first.
It is better to add it to the mash, because then you have better control over it. That is, you can just boil the wort to stop it from breaking down sugars. When you add it to the fermenter, you don't have as much control unless you pasteurize, ultra-filter, or otherwise get rid of it.
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