I would make a new yeast starter with dry yeast before pitching Beano/Amylase enzyme. We all get stuck fermentations at some point in out brewing lives. I personally have never found rousing the yeast, to kick start a stuck fermentation back on line, beneficial for me. Make a starter with dry yeast - I use Safbrew T-58 becasue I am always brewing big Belgians. Float the yeast in warm water then pitch into small wort starter on stir plate. 6-12 hours later pitch the entire active "restarter".
The Beano/Amylase enzyme trick has worked for me. Though each time in my big Belgians it took several weeks of very slow fermentation. Can easily drop the FG way low, and is out of control until done.
Also, check the beer pH. If you screwed up somewhere and the pH is way off, then usually absolutely nothing may revive that dead beer.