Just started brewing about a month ago, already on my second batch! First batch is a Bell's Two-Hearted extract clone, currently residing in secondary. Second batch is a extact Belgian Tripel, which is residing in the primary.
SO, I brewed the Tripel on Sunday night, and it has been fermenting nicely in the primary since then. Tonight I boiled up 1 lb of Belgian dark (hard) candi sugar with about 1 cup of water. After the sugar was dissolved and boiled thoroughly, I tossed it into the primary to add a bit of "spice".
Any thoughts on adding a hard dose of candi sugar well after the fermentation has taken off? This is a very general question, just looking for thoughts on what may or may not happen by doing this!