Put me down for an "and1" on the Special B. I use it in my Scottish to add a dark fruit raisin-like flavor. This summer I used Crystal 120 instead because it seemed like the entire country was out of Special B for a few week span. I really thought it would be very similar but it just wasn't quite the same.
Kegged: Belgian Dark Strong, Robust Porter
Next Up: Ryewine
Projects: Freezer Conversion (Done), HERMS (Done), Lager Fermentation Mini-fridge Extension (Done)
Drinking: Great Lakes Edmund Fitzgerald, Fuller's 1845, Lakefront Fixed Gear, beers from SAVOR