My recollection of reading Yeast (White & Zainasheff) is that adding sugar to high-gravity worts after fermentation begins will maximize the yeast's ability to metabolize all of the sugars in wort. The theory is that if simple sugars are added up front, the yeast will attack them first because they're easier to digest, and will potentially poop out before taking on the more complex sugars. I have done this for a number of years on big beers, with success.