I have a Scottish Ale happily bubbling away in the basement--brewed it two days ago just as the Arctic cold blew into Western Massachusetts to conveniently bring the basement room where I ferment to below 60 degrees.
This time, I "carmelized" some of the first runnings and also boiled for 90 minutes--and I noticed the wort was darker than last year, so I'm encouraged. Used Golden Promise, a bit of roasted barley (1.5 oz.), and a pound of crystal 10--last year I relied only on carmelizing, and it was too light and dry. This time, I plan on throwing in some oak chips from my backyard oak trees to add some flavor.