So I brewed up BDSA and I staggered the candi syrup additions after active fermentation. I used 1# d180 one day and then another pound the next. But I didn't notice much color change on the beer right away. Then today which is like 5 days later I just noticed that the beer is the srm I was looking for now. So my question is what happened? My guess is that the yeast chewed through the sugar thus making it less viscous and able to blend better in the beer.