Well, this was a massively happy fermentation, no surprise. the morning after I brewed, the airlock was blown out of the fermenter, and maybe 1/2 c of beer on the floor. Cleaned it up, and switched to the blow-off tube I should have added in the first place. HUGE amount of trub from this one; but, then, I didn't wash the yeast from the first batch. Kept fermenting for a good 5 days or so.
I finally managed to source some black treacle, per Jamil's recipe. This is some TASTY stuff; smoother and more caramel than molasses. Just dumped the can into the beer and shook to rouse the yeast. Once this finishes, I'll decant to a keg and start aging it. Hopefully it will be drinkable enough for a pint or two by christmas. But probably won't be great until next year.
Question for the crowd: I've never oaked a beer, but this one seems like it might benefit from it. Should I give it a shot?
Also; anyone else been making old ales? Seems to be a neglected style these days; along with a lot of the british traditionals.