Looking for 1.012 or thereabouts. I was making a 30L batch and only had a 25L fermenter available. Just bottled from the 30L yesterday, so I might swap it over / split the batch and dilute gravity down with pre-boiled water a little. I pitched the candi sugar in the last 10 mins and it added a lot more to the gravity than I thought. (was at about 1.078 before putting it in. My candy syrup was (homemade) dark, and I'm not sure how thick the commercial syrup is - so I may have put in too much. However, the yeast is munching happily away and I have another batch on the stirplate now (from second runnings / sparge water @ 1.045... if I'd had more space I prob could have done another lower gravity batch lol) to repitch in five days or so if needed.
Blowoff should be collecting healthy yeast too. Should work out well I think...