When to add sugar in high ABV beers?

[crashlann]

I know that when yeast starts eating sugar, it basically loses some of it's ability breakdown the malt right? Thats why we dont use sugar in starters. Well, when adding sugar to DPAs or big Belgian beers like Tripels, Dubbles and Golden Strong Ales should I add it a couple days after first pitching the yeast? I just brewed a Dubble last weekend, and I waited 4 days before adding the Turbinado solution (1#/2qt boiled-cooled). My thinking was, let the big yeast starter work on that higher gravity wort (1.079), and then a coupledays in add the sugar carefully, minimizing oxygen exposure etc...Am I on track, or is this really not a big deal? Thx.

[mike____]

it's probably a good idea, generally.
You could listen to the CYBI DFH120 episode for an extreme example of late sugar additions.
http://thebrewingnetwork.com/shows/574

[spiderwrangler]

I do it when airlock has slowed.

[Hoser]

I do it 24-48hrs after fermentation has started when the beer is at peak activity.

[Ozwald]

I do it when airlock has slowed.

THAT is the new BN bumper sticker for the store!

http://www.thebrewingnetwork.com/forum/viewtopic.php?f=13&t=30678

[dmtaylor]

I have no personal experience with doing this but based on things I have heard, it's best to add the sugar near the very end of primary fermentation. Consider it as being "dessert" for the yeast. After chowing down on the fancy complex maltose for a week or two, they'll have no problem at all chowing down some simple sucrose or dextrose or whatever.