DRY BEER ENZYME: Better or Worse ?

[Belmont Boozer]

I've just been Muntoned. I know its old news to most of you but I have a Woodfordes Wherry stuck at 1020 (what a surprise)
Its only my 3rd kit but I am convinced after the previous two kits finished at 1010 (one of which was an Admirals Reserve) that I haven't done anything wrong.
Have tried the gentle rouse tactic (to no effect). Tried a sample and it tasted OK but a bit sweet for obvious reasons. However, its only 3% and I was hoping for 4% or above. In fact I only used 35 pints of water so that it would finish above 4%.

For those who have faced the same predicament, is it worth trying some DRY BEER ENZYME. From what I've read I think it will restart the job but will it ferment away all the body and taste from the malt kit?

Which gives the best final outcome? Does the DBE spoil the taste of the beer or just finish the job as planned ?

Any advice appreciated before I chuck in the enzyme tommorrow. I'm prepared to drink it weak & sweet if that is the least worst option!!

Mick

[stevezx7r]

As Chris says, it would be better with the DBE but will be dryer with it.

If you have any spare (safale s04?) yeast you could always pitch some more but that runs the small risk of infection.