I am interested in brewing a batch of Waldo Lake Amber soon, but had a few questions first. The recipe calls for adding 1 pound of corn sugar at the end of the boil. I thought I have read before that corn sugar should be added once fermentation has been active due to the yeasts nature of eating simple sugars first, and possibly becoming to lazy to finish off more complex sugars, and possibly causing a slow or incomplete fementation. Is it reccomended to add it at the end of the boil as the recipe calls for, or should it be added 24-48 hours after pitching the yeast?
If the corn sugar is added to an already active fermentation, should the original starter be made for the 1.063 as called for in the recipe, or would a smaller starter be OK due to the originial gravity being in the 1.052 range due to the corn sugar not yet present?
One last question, if doing a full boil how would the hop schedule be changed. The 2.5 gallon boil calls for 1oz cascade FWH, 1oz magnum 60 min, and 1oz centennial 0 mins.