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Most sources I have read indicate that adding syrup after primary fermentation is over will leave the most maple flavor in the end product. Maple syrup is maple sap boiled down so technically it should already be pasteurized. That said, I am planning some changes to the recipe based on...

I'm confused as to what exactly I am looking at. But are you sure the flecks are not bits of tea leaf?

Comment on my strong old ale recipe if you will. It's like a bowl of oatmeal, get it? Mash @ 156ish 16 lbs. Pale Ale Malt 1.5 lbs. Toasted Oats 1 lb. Carastan 1 lb. Crystal 60 12 oz. Red Wheat (8 oz. Rice hulls) 4 oz. Special B Kettle Additions 2 oz. Nugget 60 minute 8...

I brewed that kit after buying a brewery set from them as well. It turned out pretty well. If you want a strong hop aroma though I would buy a couple ounces of something to dry hop it with.

What are you storing in it? Cellaring beer? I would go with 55.

I keep them separate. Kombucha you can pretty much store anywhere since temperature is not really important, it just controls the speed of fermentation.

Mikkeller is all contract brewed

It will smell like awesome malted barley for a few hours... not like that goes through walls or anything though. I can't imagine anyone getting mad.