dstar26t
If it's worth doing, it's worth overdoing
For an all-grain IPA recipe that has corn sugar for part of the fermentables to dry it out, would it be better to add it part way through fermentation compared to flame out? I would think a lower gravity wort at the beginning would make it easier for the yeast to do their thing. Once it has reached something like 50-75% attenuation, add the corn sugar to keep them going. I'm talking corn sugar equal to or less than 10% of the grainbill.