Q:

How to maximize the maple syrup flavor and minimize the cost?

Is it possible to add less maple syrup later in the boil or even after the boil and get a comparable flavor to adding more earlier in the boil?
It seems like we should be able to essentially "dry hop" the beer and pitch some extra yeast to deal with the sweetness and avoid some of the expense of purchasing so much delicious local maple syrup from our farmer's market. I want to support the farmers but not that much. :)

A:

I like your interest in efficiency.
I've always added maple syrup after primary.  It creates a second fermentation, but if you add it during the boil, you lose much of the aromatics and get a harsher, woodier flavor.  This is true to a lesser effect if you add the syrup before primary, so to avoid flavor and aroma being carried away with CO2, you should add it as late as possible.
If you add it after primary, it's a good idea to go ahead and rack as you would to secondary, then add the syrup, and then rack again after the second fermentation is complete.  This way you don't risk autolysis from the beer sitting on old lees too long.

