Does anyone have experience with incremental sugar addition to help ensure fermentation to dryness for strong ales? I am brewing an all-grain Belgian Strong, used Wyeast 1388 (Belgian Strong). In addition to my grain bill, I used 1 pound of Belgian candi sugar (the light rock-candy variety) 15 minutes before the boil's end. Post-boil, I had a gravity of ~1.088 (~11% pot. abv), and its fermenting away nicely now. I want to ensure getting a ~10-11% a.b.v. Belgian when its all said and done, and from recent experience, I assume if I do nothing else, I'll end up at ~8.5%. I have another pound of candi sugar left that I was thinking of adding during primary fermentation, since I've heard this is a good way to pep up the yeasts after a few days of fermentation. Anybody have any suggestions on exactly how I should approach this? Ex: half a pound on day 3, half a pound on day 6? One pound on day 3? Any ideas on how much new a.b.v. I can expect from the one pound addition of candi sugar? Thanks