Cedar Rapids Brewing Society

Many of the recipes for bigger beers call for cane sugar. I've had good results adding the sugar as a syrup before I pitch the yeast but have read and heard that cane sugar should be added after the yeast has had its way with the malt sugars (a week to 10 days after pitching). The theory is that the yeast will invigorate, having a new,different structure of sugar to eat, giving even higher yields(alcohol) and drier,crisper finishes. Has anyone had experience with this? and if so when did you add the sugar?

I usually put half in during the boil, then make a syrup and add the rest after high kausen.