I have seen lots of people saying to mash low and add enzymes to the mash when making a "Brut" IPA. When looking at the FermFast description and instructions I understand the part of mashing low as the enzyme is tolerable up to 149F, but the pH range says its stable only up to a pH of 5. With beers being mashed at the 5.2 to 5.4 range does this mean the enzyme will not be as effective? Would it make more sense to add the enzyme post boil by chilling wort to 145F turning of the chiller and adding both the enzyme and whirlpool hops and recirculating for 15 minutes before chilling to sach pitch temps?
https://www.austinhomebrew.com/FermFast-Glucoamylase-Enzyme_p_6377.html
https://www.austinhomebrew.com/FermFast-Glucoamylase-Enzyme_p_6377.html