I'm brewing a saison and would like to dry it out a bit. I heard jamil say it's not wise to put simple sugars in the boil bc the yeast eats those first and you want them going for the maltose first. Anyway, I'm looking to add some sugar to the primary... Maybe secondary? But I've been ramping up the temperature and I'm at 82 ambient temp right now. I fear that if I add the sugar at this temp, additional fermentation will raise the temp even higher and I really don't want that. Should I lower the temp, then add sugar? Will the yeast go dormant on me? I used the saison blend, WLP568. Any advice would be appreciated.