I am making a belgian ipa right now with 3787, but today I was looking over the yeast info and found this:
“This type of yeast benefits from incremental feeding of sugars during fermentation, making suitable conditions for doubles and triples to ferment to dryness”
does this literally mean adding sugar into the fermentor during fermentation? If so, how much is necessary
Hey, I’m no experrt first off, but I’ve done a few bigger beers and incremental feeding is a breeze. From what you’ve said, just wait til the yeast activity starts to slow a bit and add some sugars/fresh wort/etc. Don’t worry about oxidiazation, at least I’ve never noticed any when doing this… just dump in some food for the yeast. I don’t wait til the yeast are about pooped out either, feed them while theyr’e hungry and active.
Last night I fed a pound of honey, added it to the IPA that had came in with a lower than expected OG. 
You don’t HAVE to add sugar just to appease the yeast.
The description only means that you can add some of the fermentables during the fermentation instead of all in the boil. I’ve done it both ways for Tripels and haven’t noticed a difference.
For any normal-gravity beer (under 1.100 or so) I don’t see any reason to do incremental feedings. IME it won’t have any impact on attenuation.