I kegged a 1.060 in September. I'm still drinking it, it's still fine, not as hoppy when it was fresh though and starting to get some CO2 bite. Golden strong will likely be a style that ages well.
I added candi sugar to my quad in secondary and it worked well. Tips... if you don't know how much you have in your primary - fill another container identical to your primary fermentor with water to the same level as your primary. Measure the volume of the water and use that volume to do calcs on how much candi sugar to add.
What's on tap... I don't even keep track anymore.