Old Fart Ale

This is a NB Old Ale recipe
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English old ale is like English brown ale's big brother; they both have the same caramelly / nutty malt character with toffee like, roasty overtones. Old ales just have a lot more of it, and they approach barley wines in terms of body and alcoholic strength. Our formulation includes a proportion of oats which helps build a creamy, mouth filling body and hold a dense tan head atop a deep reddish brown beer. The unconventional addition of dark candi sugar boosts the gravity and ads a rich rum like dimension to the complex flavor profile. Although our old ale uses a healthy charge of English hops, the overall impression is of malty complexity rather than hoppy and bitter.

Originally brewed on 3-1-06.

Started out slowly but when active fermentation started it was the most vigorous I had ever seen up to this point.

Transferred to secondary on 3-8-06. somewhat cloudy and slightly yeasty flavor. Several days after transfer, it started to settle and clear up. Smells yummy. Still the occasional bubble in the airlock.

A week after to transfer 2ndary the brew has a sweet, caramelly, kind of fruity, smell. It smells good but definitely not done yet. The yeast is starting to settle out and the color is getting darker. Perhaps should have left in the primary longer (2 weeks).