Proper post fermentation sugar additions?
I recently brewed a Belgina Dark Strong, and after it was chilled, in the fermenter and the yeast was pitched, I realized I had forgotton my sugar addition. The recipe called for 1lb of sucrose. After checking my gravity I was off somewhat, and realized I ended up with a larger volume than intended. My sparge volume was off, regardless, in order to bring the gravity up to my estimated OG of 1.103, I calculated the need to add 2.5 lbsof sugar. 1.5lbs more than Beersmith stated it called for.
At any rate I have already added the sugar, but I need some reassurance I did it properly.
I placed the 2.5lbs of turbinado sugar into a sauce pot. I added one cup of water, a pinch of citric acid, and I started the heat. I brought the temperature up to 230F to make a syrup, and chilled it.
I found the syrup was really thick. I slowly added the syrup to the beer in the fermenter, while gently stirring with a (sanitized) spoon, avoiding aeration.
My question is, did do this right?
Was making a syrup the correct thing to do?
I think the beer was over 7% ABV before adding the sugar, so was it necessary to boil the sugar before adding it (I did so as insurance, I did not want to ruin this batch of beer over laziness)?
I have read that it is actually better to add the sugar post primary fermentation to avoid under attenuation issues because the yeast tend to eat the simple sugars first, so by adding the simple sugars after the brunt of fermentation is complete there is less chance of the yeast not finishing their duties.
Having said that, I had to stir the crap out of it to get the syrup to dissolve in the 68F beer. I wouldn't even want to try to get granulated sugar to dissolve, the syrup was hard enough.
I stirred as gently as possible, and was pretty successful in dissolving the syrup into the beer.
So I'll ask again, did I do this properly?