Does adding corn sugar after fermentation has started change the original OG?

I'm brewing a double IPA. The last time I brewed it, I threw everything into the boil and couldn't get the FG below 1.02. This time I'm going to wait for the yeast to eat some of the malt before I add the sugar. Does it change the original OG if I do it this way? I would think that it wouldn't, or that if it does, the change would be pretty small since corn sugar ferments out completely. Is this correct?

 

Yes.. Add the amount of sugar to your recipe's OG

 

Sorry, I'm not being clear enough. My fault. The original had sugar added to the boil. I was going to hold off and add it to primary. Would the OG stay the same if instead of adding it to the boil I add it to primary?

 

What makes you think this will get you below 1.020?

 

I'm hoping it will. I've read some other threads about people doing this to help get a better FG when using extract.

 

I should add that I'm going to wait until Krausen falls before adding the sugar. That way the yeast have been munching on malt for a while before adding the more easily digestible sugar.

 

First, I have to point out the redundancy of 'orignial OG'. I apologize. I can't help it. I'm sick.

Your measured OG will obviously not be the same, but what you use to calculate your alcohol content should take the sugar into account. So maybe your 1079 IIPA will measure 1070 without the sugar postboil before you pitch yeast. But when you want to calculate your abv, punch in 1079 (or add your sugar to your recipe in BS or whatever).