To make the 2.5 lbs of inverted sugar, what was the proportions of sugar (2.5 lbs) to water to acid?
Sorry, that is somewhat new to me so I am curious how you do this and how it affects FG I made a Karmeliet-style Belgian and it was 1.091 and even after a secondary pitch of WLP001 I was only able to get it down to 1.023 (original pitch of WLP550 only made it down to 1.027). It wasn't dry enough IMO. Looking for ways to help bring it down in future Belgian recipes.
Is this process of using inverted sugar (or dissolved candi sugar) as a late addition to the fermenter after initial fermentation is kicked into high gear detailed in any literature that you have seen?