No sugar was used.
Thanks to the new a slightly higher than expected boild off, coupled with the tight-but-not-wrist-breaking gap setting on my mill, I ended up grossly exceeding my target OG. What was supposed to be 1.062 ended up being 1.082.
As a result, I chilled it to 60o, and will pitch the yeast at that temp. I'll let it free rise to the ambient temp where it'll be fermented, mid upper 60's. After a day at that temp, I'll put the spurs to it, and ramp temps to 92o.
Due to the high initial gravity, I don't think this will end dry enough, therefore I plan on pitching Brett B. The question now is, when? What would the elevated temps do to the Brett? Thinking of letting it hit it's FG, sit for a week, then rack to secondary and pitch the brett. Then let it age for a while.