My homebrewing software tells me special B is the prime sorce of the delicious caramelly flavor in belgian beer. It also tells me that if i made a 5 gallon batch solely using it - about 10 lbs or so - it would also be darker than satan's hemorroids. Not really a serious question, but what would I create? A delicous foamy caramel nectar of the gods or just ****?
And another totally unrelated question: what is the point of putting different batches of the SAME hop into a boil at different times?
And another totally unrelated question: what is the point of putting different batches of the SAME hop into a boil at different times?