The NHB has a decent information sheet on honey crystallization: http://www.nhb.org/download/factsht/crystal.pdf To paraphrase -- - Below 50F retards crystallization. (Like freezing -- the best.) - 40F-70F can PROMOTE crystallization. - 70F-80F can delay crystallization but darkens/degrades honey. The other factors are the honey source, filtering, and moisture: - Some honeys crystallize more than others. - Unfiltered honey may crystallize faster. - Lower moisture may generally promote crystallization. Erik :::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::: -- Visit www.honeybeeworld.com/BEE-L for rules, FAQ and other info --- ::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::