Pitching rate when adding sugar during fermentation?

[Pharmbrewer]

Question: If I'm adding a substantial amount of sugar (such as in a tripple or an attempt at a drinkable imperial pilsner) at high krausen Should I base my pitching rate on the og before the sugar addition or after?

Thanks in advance.
PB

[dstar26t]

I e-mailed Jamil the very same question and his response was:

"I would go with the total gravity just to be on the safe side. You'll
over pitch a little at the start, but it won't affect flavor as much
as failing to fully attenuate at the end."