That’s cool, drink what you like. 
Thank you for your support.
As a one time beano user I can split the difference. When I used to to pull down an extract RIS that just wouldn’t go below 1.032 it made for a pretty decent big beer… right up until the bottles started to pop. The problem with beano is that it’s action is highly temp sensitive and can stall and start up again without warning thus turning a ‘safely finished’ beer into bottle bombs. but hey give it a try and just make sure to let it go really low before bottling.
What is this…BEAN…OH…you speak of? Does it prevent yeast from passing gas?
yup that’s the product. It is an enzyme that breaks down sugars that are normally un-digestable by us mere humans. These sugars, in the normal course of things, would feed the flourishing microbial jungle living in our lower intestines and thus greatly enliven our after dinner conversation. With the simple addition of a few drops of bean-o these embarrassing situations can be avoided.
in the homebrewing world it can be used to great effect to break down the longer un-fermentable sugars into those the yeast find more palatable.
I wonder what the OP decided to do?
Anyway, when I used LME I had a couple of occaisions when everything else failed to restart a fermentation and used amalyase enzyme to get the beer to finish.
I found that a half tsp per five gallons and a couple of weeks usually resulted in another 10 point drop.
While I only have a couple of data points, I never had any issues with over carbed beer or exploding bottles.
Isn’t it true that if you use Beano in the fermentor, you basically have no way to stop it until all the sugar is gone? I remember John Palmer saying on Brewstrong that you cant denature the enzymes post boil so they just keep going and going.
I just read that last night in the Yeast book.
I personally have never had any luck using any type of enzyme post fermenting. Yeah, it usually works, but it never tastes right to me. YMMV. Even so, I’ve heard of 1.050 beers stalling at 1.020 before, but 1.030? That would be around 40% aa. Something seriously wrong. Too bad the OP gave up on the thread after the first response. I’d like to know more. Curious.
I never had that experience, but I also kegged my beer and at that time, I didn’t brew all that often, so it went somewhat quickly. It was such a life saver for me with extract brewing, that I bought a big bottle of it at Costco. However, I haven’t used it again since going all grain.
Maybe I should use it up as its intended purpose. Might make my wife happier. 
Whats OP mean?
Im out of the loop.
OP= Original Poster
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.