Imperial Dry Hop (A24) contains Saccharomyces bruxellensis, which is a wild strain. It's the same thing as White Labs's WLP644, which is a pure pitch of it (whereas A24 is a blend).
I've used A24 and WLP644 plenty of times and I've never had a problem with over-attenuation or over-carbonation in the 14 - 21 day timeline my IPAs go through from grain to glass. But I only keg, and I assume that glucoamylase activity is suppressed upon cold-crashing. I imagine I'd experience issues if I bottled the beer and let the bottles hang around at room temp after reaching full carbonation. Did you bottle your beer?
As a side note, I love these strains. Phenomenal expression of pineapple and mango esters, with a little tartness. The description for WLP644 exactly matches what I got from this yeast.