So I was at the LHBS the other day, and asked if they had any Biscuit malt. The guy pointed to a barrel, and it said "Belgian Bisquit, 22L" on the top. It was the only choice, so I bought it anyway.
Has anyone ever run into Belgian Bisquit, as distinct from regular ol' Biscuit, before? I get from this page
(near the bottom, under "toasted malted barley") that it "adds a bready/bisquity flavor and richness," which sounds a lot like Biscuit to me (from Beersmith: "Adds a biscuit like flavor and aroma.")
So, what's the deal? Are they the same grain? If not, how are they different? The only reason I'm curious is that I already used it and my fermenter smells a little bit plum-y and I wonder if this could be the reason. Of course I've had weird smells from the primary before so I'll let it sit and see how it comes out before doing anything drastic.