The science shows that the enzyme works to a point but does not remove all of the gluten.

I would disagree, if anything the science seems to suggests it totally eliminates gluten (assuming good mixture / contact) to near zero levels, and it's seems that our lack of sensitive enough tests limit the lower bound at around 2-3 ppm. Meaning some beers are testing at imperceptibly low levels. These levels are way below any evidence based threshold for triggering an immune response.

We are all susceptible to the nocebo effect and must consider that our personal experience could be wrong. I think that is a problem that plagues the Celiac community. I wonder how many people from the Celiac community have yelled at restaurant owners for falsely being under the impression a contamination occurred.

Self reporting evidence is mostly useless in this regard unless there is a wide scale population style trend.