OKAY! I made a major blunder yesterday brewing my WCIPA and forgot to add 4lbs of sugar. Sad part is I didn't realize until now. Fermentation is well under way and to say I am pissed would be an understatement. OG went from 1.065 designed to 1.055 actual.
What are my options for adding the sugar today?
Or should I just leave it out all together?
Bummer! You could try boiling the sugar in some water, cooling, and then adding to the fermenter...you're early into fermentation, so I don't think it would really hurt, and today (or tomorrow) is the day to make a move. You'd want to make sure the solution was thin enough so you don't end up with syrup sticking to the side of your fermenter. That would be my suggestion, at least. You might dilute things a little bit than intended, but if the intended effect is to dry out your IPA and bump up ABV a touch, it can't hurt. It would take a decent bit of water to dissolve 4 lb of sugar...maybe a gallon? Half gallon? You'll have to see what feels right. A gentle stir with a sanitized spoon is also a good idea for an extra precaution (although I also think the effects of active fermentation would mix up things).
On the other hand, a 1.055 IPA isn't the end of the world, too. It will probably be a little less crisp on the finish, but still very serviceable. Good luck in whatever you decide!