thanks for the advice -
i know what would be easier - I've actually used sugar in all of my beers (i like Belgians) - my question was only about the flavor differences.
From what I understand, when you put the sugar in the original boil, the yeast will eat that simple (invert) sugar first, then get started on the maltose... this changes the esther and phenolic profile just a touch, in theory (correct me if i'm wrong) - However, if you wait on adding the sugar (boiled in water, of course) until fermentation has started, then all your yeast are totally focused on eating the grain sugars, and the introduction of new sugar modifies things a bit. just changed the flavor / aroma profile.
my question is, what would those changes be? fruiter? less fruity?
just curious if anyone has insights on how this could change the flavor.