At what Brix value does sugar crystallize in syrup?

[Sapster]

If you have any examples of sugar crystallizing in syrup and you know the Brix value of the syrup, can you please post it here. Maybe mention whether or not it was refrigerated too, since temperature probably has an effect. I'm wondering how high the sugar content can be before crystallization starts to happen.

[Run Forest Run!]

Sugar crystals will start to form in syrup that is above 67 brix. As far as I know I don't think temperature has any addition effect.

[blissville maples]

anything above 66.6. i go with 67, never spoil, not much crystal in jugs, above 68 u will have more of it, it will also form faster the higher the brix