Should I age...

Palates vary. Someone will like anything. But most people don't think heady topper ages well.

Dark, high-abv, or wild. However, there's a ton of variation. It depends hugely on what you like and what you don't like. It also really depends on the durations you're talking about. If you want to age something for a year most beers won't completely fall apart over that time period (unless they're infected). Want to age something for 20 years? Very few will make it and be drinkable. (IMO the ones that will: good gueuze; english barleywine; quad/BSDA.)

The qualities you like about it. Do you like the floral/citrus scent of that IPA? Don't age it. Like the coffee in KBS? Don't age it. Etc. Some flavors fade more quickly than others, if you like those flavors you don't want to age it.

Somewhat less specifically you have to think about where the beer will go. The key is really oxidation, how will the beer handle it? Something with very little body will handle it poorly. That's why you want big, malty beers (or beers with brett) to handle it.

Prior experience or guessing. Really it's mostly guessing. Just keep trying it.

Not unless I had a really good reason to believe I'd like it significantly better with age, and even then typically no.

I wouldn't personally age any of those, but that's because I either don't like the beers or don't like the styles or haven't had them yet. Of that list the Logsdon is the only one I can make a good case for aging, though System of a Stout may be good as well.

 

I would never age a beer I haven't had first. To me that just seems silly. I know the seizon will get more sour Brett with age ( have a buddy that opens one every 6 months). The stone IRS I always hear decent thing about age on them. I just tried luchador en fuego recently and I want to age a bottle to maybe cut down on the alcohol heat. Any other stout really should age well but again why age something you haven't drank first.