Originally Posted by EvilGnome6
Theory is that the yeast prefer to eat the simple sugars and will get lazy before they finish off the complex sugars. With incremental feeding you force them to eat the complex sugars first. It also helps since the yeast don't see the full gravity of the wort right away.
Boil the sugar in water (2 cups of water per pound works) and chill it down. Then just pour it into your primary.
My local homebrew store guy also suggested this method, so I tried it. Boiled my sugar, put it in an ice bath, and in my case, added it 48 hours after pitching the yeast.
FG still came out exactly on target. It seems like it did affect the fermentation, though I'm not exactly sure why. I'll bet someone here does. First this thing was a bubbling and blowing off mega-furiously, but that seemed to slow down to just furiously after adding the sugar syrup.
Do you think there a reason to add it early in the fermentation rather than later as you suggest?