I just got some D-180 and D-45 Candi Syrup and was planning on making a Belgian Ale and posssibly adding both. I have never used this stuff and was wondering when it should be added to the boil. I have used the hard sugar and just added it at the beginning of the boil, but on the web site I see it added at flame out. I am assuming that adding it at flame out will retain much of the flavor and I would like that, but does it matter if I add it at 10 min., 5 min., or 0 min.?