Balance is dependent on product perimeters, so consider all aspects in targeting attenuation goals. Rich, bold beers do not have to send good money down the drain, and high ABV beers do not have to pour excessive money into the mash tun. A small touch of enzymes can encourage consistency between normal mashes, especially if there is a fluctuation in raw material quality, or large quantities of adjuncts. Targeting usage in the mash allows for optimal results without adding enzymes into the active fermentation process. Heating at mash-out or in the kettle will fully denature the activity, “stabilizing” the wort composition for further processing. When enzymes are added to in active fermentation, they may remain active for extended periods, unless further action is taken. Pasteurization is one way to ensure the majority of enzymatic action has ceased, regardless of exo- or endo-genus origin.
The main takeaway: attenuation is central to the development of any fermented beverage. Single handedly, it can make your product exquisite, or it can make it undrinkable. Sweet syrup-like body might be great for a maple porter, but a low-cal lager should be just the opposite, thinner than water. When exploring the use of supplemental enzymes, dose according to your intended purpose. Often it is best to start low and increase until a desirable balance is achieved, but when looking to reach 100% attenuation - best cut to the chase. Remember the basic principles. Residual sugar is flavor, body, and mouthfeel; but also calories, cost, and a reduction in alcohol. Aim for less waste and more money in your pocket, try something different!