Originally Posted by natewv
Never used Candi sugar before, do I just add it toward the end of the boil?
There are different schools of thought on when to add sugars. Some do it late in the boil, some at high krausen and some after the krausen drops. The theory behind adding during fermentation is that it stresses the yeast less because it has already chewed through the maltose and multiplied, so adding during or after krausen it can concentrate more on the sucrose and attenuate lower.
I have used 3711 many times and have always added candi sugar at high krausen. This time, I decided to add my sugar (molasses) during the boil just to get some color. I wasn't sure if dark candi (or my molasses sub) would get all of the color if I added it during krausen.
I truly think that 3711 will chew through whatever you've got no matter when you add it. Other yeasts that I trust less, I add at high krausen. As the OP mentioned, he under pitched to stress the yeast and get more esters. So worst case scenario, I figure, will be that I get more 3711 flavor
One thing to beware of: if you use software like Beersmith, it will figure your OG as if you are adding to the boil. If you plan to add at high krausen, you can either write down your OG before you include it in your ingredients list or just figure it will come out a couple of points lower, which you will get back at high krausen.