Anyone have experience with either of these CellarScience products in the mash and noticed increased attenuation? It seems that Whitelabs is a similar product, amyloglucosides, and literature says to use in either mash or fermenter.
I’m looking for a way to increase attenuation a bit without getting the near 1.000 of enzymes in the fermenter. I’ve tried step mashing, mashing longer, pitching huge amounts of dry yeast, ramping fermentation temp , adding a portion of distillers malt etc and all my beers finish at best around 1.012. Double checked with another hydrometer. I’d love to get final gravities under 1.010 and more like 1.008 for beers like my German pils.