Too late? I have had success with amylase enzymes (same as beano), but many advise against it. It will really dry out the beer, there is little you can do to stop the enzymes. Check it daily, when it is where you want it then crash cool it and keg it. Do not bottle this beer, it will slowly continue to ferment to dryness and create bottle bombs even though it is cold. If you must bottle, drink it fast and store the bottles in a blast proof container like a plastic tub to contain the glass shards and beer.