Use normal amount of sugar, assuming it's done fermneting. When the beer is fermented out, there's nothing left for the yeast to eat. You give it sugar when bottling, so the yeast has something to eat and make CO2. But if your beer isn't done fermenting, then you're likely to get bottle bombs, as the yeast is still eating sugar from the wort in addition to the sugar you're adding for the bottles.
Stop using so much caramel malt. Your beer will thank you.
(yes, Carapils is a caramel malt...so is Special B)
pujwI HIq Mild Ale
KPA Khitomer Pale Ale