Fermenting wort with malt extract and regular sugar

[73standard]

If I am trying to ferment a big beer that has, for example, 11 lb of light malt extract and 2 lb of regular sugar added to the boil, would I do better to add the sugar later after the fermentation of the malt extract has mostly completed? I heard from someone that once the yeast encounter the really easy to ferment regular sugar that they will get lazy and not want to ferment the sugars in the malt extract. What do you guys think?

 

[boydster]

I've used plain sugar with extract quite a few times, and I always added it at the end of the boil. The yeast never seemed to have any issues with it, and I didn't have stalled batches, so I think it is safe to add whenever you feel comfortable adding it.

 

[WayFrae]

I vote for end of the boil. It is just easier and I have never had any issues with it.