I brewed a belgian strong the other day and decided to incrementally add sugar throughout fermentation. The problem is that I added sugar the first day of fermentation then got called into work for 4 days. I'm almost positive I'm ok to do this but can I just go ahead and add the remainder of the sugar after the majority of the fermentation has completed?
Second question is if it is ok to do this should I feed it in increments or just dump the remainder of the sugar? I figure it's basically done eating the complex sugars and shouldn't have a problem fermenting these simple sugars.
Details on the brew:
brewed on September 23
planned on adding .75 lbs of sugar every 24 hours starting on the 25th for 3 days until a total of 2.25 lbs of sugar was added. sugar additions make up for 11 percent of the grain bill
Measured OG prior to sugar additions: 1.085
sugar additions will make up 11 percent of the grain bill
The yeast I used is wyeast 3522 Belgian Ardennes
Thanks for your advice