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: Barrel Aged Imperial Sweet Stout, Rye Ale, Old Ale
Secondary: Barrel Aged Imperial Sweet Stout On Cherries
Primary: Fruitcake Old Ale, RIS
Next Up: White IPA
Projects: Brutus Strut-stand (Done), Freezer Conversion (Done), HERMS (Done), Lager Fermentation Mini-fridge Extension (Done)
Drinking: Great Lakes Edmund Fitzgerald, Fuller's 1845, Founder's Dirty Bastard, New Glarus Moon Man, Fat Head's Hop Juju