Using Enzymes to Improve Fermentability of Extract

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phished880

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Has anyone ever used, Alpha-Amylase Enzyme, Gluco-Amylase Enzyme, or any others to get their FG gravity down in extract beers.

I have heard they can be very useful but in small ammts. Does anyone know more? Thanks
 
I've previously used an alpha-amylase enzyme for Pilsners and dry lagers. About 10g per 5 gallon batch does the trick, primary's a little longer but all good at the end. FG should sit on 1.004-1.000
 

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