I personally have never had any luck using any type of enzyme post fermenting. Yeah, it usually works, but it never tastes right to me. YMMV. Even so, I've heard of 1.050 beers stalling at 1.020 before, but 1.030? That would be around 40% aa. Something seriously wrong. Too bad the OP gave up on the thread after the first response. I'd like to know more. Curious.