I brewed 5G of a big belgian ale (11% ABV). As designed - it stopped fermenting around 1.032 SG. I added 1 tsp of Glucoamylase to see if it would re-start fermenting in an attempt to get it to be a bit less sweet - target was to get it down to about 1.018. It quickly retsarted fermenting, and in about 12 hours had dropped below 1.020. I cold crashed and stablized using Pottasium Sorbate and Meta K. I then left it for 7 weeks to bulk age at room temp. Rock solid at 1.018. My question - once you add the Glucoamylase does it keep working no matter what you do to stop the yeast? Did all of the complex sugars continue to break down into fementable sugars? I usually would bottle condition a beer like this using CBC-1 and some corn sugar - I am concerned that the CBC-1 will ferment the residual sugars in the beer plus any corns sugar I might add. Anyone know what to expect?