Adding table sugar to wort

[Chunk]

If i'm adding table sugar to a high gravity wort ... when is best to add it? Post boil or pre boil?

[Steelers&Beer]

split the difference...add half during the boil and the other half as fermentation starts to slow down.

[brewinhard]

I have found it really depends on how much sugar you are adding and how big the OG of the beer is . I have found no problems with fermentation adding 1# of cane sugar to a beer in the boil (any time depending on what type of hop utilization you desire). As soon as I go over 1# then I start to have problems with attenuation of my beers. So at that point I will add some in the boil and the rest 5-6 days in to fermentation. for ex) my Tripel recipe calls for 2.5 # cane sugar. I add .5# to the boil, and 5 days into fermentation add 1# dissolved/cooled, then 2 days later the 2nd # dissolved/cooled. Before I did this my tripels never dried out enough.

[krizwit]

I have added up to 15% with no problem. Used that much on a saison(WL566) and belgian blond(WL550)