Yes thanks for all the insight. I'm not really going for a peppermint flavor hear, i more want to extract sugars from these to say my yeast got happy from the christmas spirit. Or something corny like that to write on the bottle. I was thinking Belgian yeast, spicy, so it would come over the top on the flavor because i would not like to to end my beer with peppermint. I was hoping for some an element of aroma to come through, maybe start off with some of the more piney, evergreeny hops in the beginning smell, middle with hints of the malt character & candy canes, then the yeast. From what you are all saying im thinking of just throwing the canes crushed up in the boil maybe 30 mins in, or maybe close to end of boil to possibly ensure some aroma elements, but want to make sure i throw hops in at the same time as well to ensure no peppermint goes unbalanced. Thx for all the help again. and probably not bother using as primer as i cant ensure the sugar content to stimulate yeast