So I've recently read that some people will add highly fermentable sugars, say honey, a few days into primary fermentation right on top of the krausen. The idea is that the yeast has already been working on the more difficult to breakdown sugars and now by adding easily fermented sugars your yeast will get a little kick and also increase the ABV. Am I on the right track here?
I buy a lot of my beer supplies from Austin Homebrew. They offer a 1% alcohol boost which is just maltose and glucose. I typically add this when I throw in my whirlfloc, at 15 minutes. Could I add this sugar the way i mentioned above? Maybe boil the sugar in a couple cups of water then add it during the primary? Would this help, hurt or have no effect?