Dude, I would say add it. More likely than not, you will need it so that the beer will clear. If not, it wouldn't effect it in anyway. In wines, I normally add it after I add finnings, then leave it 48 hours to settle. If you are not adding finnings, which I assume not, then just add the pectolase 48 hours before bottling or kegging. Whatever you are doing.
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