I am mulling over the addition of beano to my extract wort, with a hold period at 100F. I have to define this experimental hold duration, but do not have a good idea of how long it would take the enzymes in beano, namely Alpha galactosidase, invertase and probably others, to begin to affect the carbohydrates in the extract. It's a 6 gallon yield with OG of 1.056. Understood that adding beano is generally frowned upon as an additive to beer and for multiple good reasons but still, can anyone offer advise as to how long this hold period or time between 100F and 135F might need to be, in order to get some beano enzyme activity going in the wort without breaking all of it down? I want to raise my ABV a bit/lower calories a bit frankly, while avoiding risk of runaway enzyme activity in the ferment and bottles, by adding the enzyme in the wort boil briefly then denaturing it by increasing temp. Not sure that the beano will do anything at all in the wort actually. Thanks for any advise!