I'm brewing a cross between Belgian Dark Strong and Barleywine. Currently it is it's third day. Starting gravity was ~26 Brix (~1.11 Specific Gravity). I want to push it up with candi sugar, muscovado, dry demerara sugar and caramel. I'll need almost 2kg of these for the effect I want (30 Brix).
Now, I want my yeast to ferment most malt sugars before I'll add simpler ones. There are sources suggesting that yeast may lose ability to ferment maltose if there is too much simple sugars available. But I don't want to wait for yeast to go dormant either - I'm pushing it 2 percent points above yeast strain alcohol tolerance, so I need them to be active and plentiful.
So, when should I start adding sugar? What should I look for?