That's right. 6 row has a higher protein content but also a greater amount of diastatic (enzymatic) power. It can help things like unmalted adjuncts, corn, oats, rye, carmel malts and things of that nature make a more compete conversion of starches to fermentable sugar. I've actually experimented with it (have a sack of my own 6 row) and use a couple pounds of it per 6-8 lbs of pale 2 row to allow for some of my less-modified malts better conversion. The bonus is that you need less grain to get a comparable amount of fermentables than you otherwise would. The drawbacks are that it can provide a huskier flavor (almost imperceptible) and can cause chill haze without extensive filtering or clarifying agents.
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