Does bottle conditioning yeast end up halting any sort of flavor development in the beer that the yeast in suspension would have imparted on the beer? CBC-1 does say it’s a killer yeast, so if all the original yeast is killed off, does that mean the beer flavor would remain stuck at the point where the original yeast was killed off? I only ask because I decided to use CBC-1 on an Octoberfest that sat in primary for a month, using white labs Octoberfest yeast. I didn’t really pitch the recommended amount (pitched the entire package rehydrated, my mistake for not reading). Did I screw up the batch? It currently tastes good with a good amount of carbonation already being bottled on Sept 6. Did I lock in that flavor profile? Thanks!