I am planning to try using Glucoamylase with Philly Sour. I plan to put glucoamylase in the mash as well as in the fermenter. What can I expect the pH effect to be? Will this increase the level of lactic acid significantly? Or only lower my final gravity? I have use Glucoamylase quite a few...

can't add glucoamylase in the Editing recipe.

May someone help me how to add glucoamylase to my fermentation bucket for my new New England Pale Ale.