Amylase enzyme is already in the mash, adding more would be a good idea if you combine a German pilsner or some other low diastaic malt with a adjunct for a Belgian triple (instead of sugar), the diastatic power of European malt is @ 75-80, where as American 2 row is nearly double that. In other words, American malt can has more amylase enzyme and can easily convert extra starches no problem, European malt not so much. I had to dump one I made with German pilsner malt and 20% rice, it just wouldn’t convert the rice. If I had an enzyme, I could’ve just added it to the mash and solved the problem.
If you add additional enzyme to the mash it will de-nature in the boil. If you add to your primary after cooling it will have effect of Beano, continuing to reducing starches to sugars in the fermenter, at which point your at the mercy of the enzyme as to how thin the beer will be. Great attenuation, thin body.
I have thought of keeping some on hand, but it has a shelf life of about a year. So it goes bad in time. I think if you want to play with, go for it. No matter how it works out, you will be learning.