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That's a great price! I live 10 min from the brewery and I pay $4 USD. It does age well, although I recall hearing the 2012 bath taking on what some folks described as "minty" if stored too warm. However, I opened a bottle of 2012 last year and did not taste any off-flavors whatsoever!

I responded to JMK1992 the other day with this and saw you were looking as well. The other day, Jeremy himself posted the recipe in a brewing publication. Cheers! https://beerandbrewing.com/founders-curmudgeon-ale-recipe

I think next time I go for maple in my beer, I might try cold-crashing and fining to remove most of the yeast first, and do my best to keep the beer cold from that point on. I doubt there would be enough maple sugar in any bottles to cause bottle bombs at that point, either. I also have to...

You're in luck! https://beerandbrewing.com/founders-curmudgeon-ale-recipe You'll need to figure out how to get the maple to stick around, but it can certainly be done. Best way is a maple syrup bourbon barrel but that may not be an option.

Fast-forward to 2017 (or even sooner)!

I am not 100% sure on this as well. It can be confusing because the brew steps you print out mention mash next to each salt. How I see it is it matters how much water you put into the recipe. If I'm brewing a 10 gallon batch, I simply use 15 or 20 gallons for the recipe. That way, BeerSmith...