[tommymorris]

My inventory is 50# of various base malts and about 2# combined of specialties (Crystals, chocolate, victory, etc). I also have about 1# of various 1 oz packs of hops and a few yeasts.

I am wanting to stop carrying an inventory and just buy what I need when I need it. I wish I had an LHBS. I would pay higher prices not to have to store malts.

[HoosierBrew]

My grain inventory is like my hop inventory - too much! I am trying to draw those down before I buy more.

+1.  And my wife would tend to agree too. 

EDIT-   Still haven't tried the Mandarina, but I want to.  I was thinking in all late/whirlpool hopped cream ale.

[hopfenundmalz]

My grain inventory is like my hop inventory - too much! I am trying to draw those down before I buy more.

+1.  And my wife would tend to agree too. 

EDIT-   Still haven't tried the Mandarina, but I want to.  I was thinking in all late/whirlpool hopped cream ale.

The guys from SAAZ had a booth at the NHC, all single hopped beers, and it was the one that I liked.

Back on topic. I have base grains from most regions, US and German crystal/cara malts, black malts of various types, and flaked adjuncts on hand. It is too much right now. I need to brew some big beers and use a big chunk up.

[ranchovillabrew]

Maris otter and American 2 row. I buy by the sack.
Wheat and rye 10 lbs a time.  Carapils 3 lbs at a time,  crystal 40, 60, 75, honey malt, 2 lbs a time.  Chocolate malt, roasted barley,  crystal 120 1 lb at a time.
And 3 lbs of rice hulls

[a10t2]

EDIT-   Still haven't tried the Mandarina, but I want to.  I was thinking in all late/whirlpool hopped cream ale.

Sounds good. We dry-hopped half of a split batch of IPA with it and it was great.

[HoosierBrew]

EDIT-   Still haven't tried the Mandarina, but I want to.  I was thinking in all late/whirlpool hopped cream ale.

Sounds good. We dry-hopped half of a split batch of IPA with it and it was great.

Ok, another great review - it's moving up my hops 'to do' list pretty quickly.  Sounds like it could work well in several styles. My understanding is that it's a more citrusy/orange-y German grown Cascade offshoot (hence the 'Mandarina'). That sounds like one with a lot of possibilities to me.

[S. cerevisiae]

Base Malts

Thomas Fawcett Pearl
Avangard Pils (I love this stuff because it tastes like Durst Pils on steroids)

Specialty/Adjuncts

Thomas Fawcett Pale Chocolate
CaraPils
Torrified Wheat
Flaked Maize

I currently have a small amount of Avangard Cara Lite 8L, MFB CaraVienne, and Dingeman's Special B on hand. 

[pete b]

Base Malts

Thomas Fawcett Pearl
Avangard Pils (I love this stuff because it tastes like Durst Pils on steroids)

Specialty/Adjuncts

Thomas Fawcett Pale Chocolate
CaraPils
Torrified Wheat
Flaked Maize

I currently have a small amount of Avangard Cara Lite 8L, MFB CaraVienne, and Dingeman's Special B on hand.

You missed a great comic opportunity by not listing crystal malt in your " base malt" section.   

[chumley]

I would add acid malt, because I brew a lot of pilsners, and caravienne, which is my favorite crystal malt.

[morticaixavier]

I would add acid malt, because I brew a lot of pilsners, and caravienne, which is my favorite crystal malt.

I store all the lactic acid I need in a _little bottle. has lasted for years now and I don't need to store another kind of grain that is only sort of standardized in it's effect.

[denny]

I would add acid malt, because I brew a lot of pilsners, and caravienne, which is my favorite crystal malt.

I store all the lactic acid I need in a _little bottle. has lasted for years now and I don't need to store another kind of grain that is only sort of standardized in it's effect.

THIS^^^.  IMO, using acid malt is inexact and outdated.

[HoosierBrew]

I store all the lactic acid I need in a _little bottle. has lasted for years now and I don't need to store another kind of grain that is only sort of standardized in it's effect.

+1

[theDarkSide]

I would add acid malt, because I brew a lot of pilsners, and caravienne, which is my favorite crystal malt.

I store all the lactic acid I need in a _little bottle. has lasted for years now and I don't need to store another kind of grain that is only sort of standardized in it's effect.

THIS^^^.  IMO, using acid malt is inexact and outdated.

I went to a local homebrew shop a while ago asking if he had lactic acid in stock.  He said he didn't carry it because no one uses it anymore and just uses 5.2 

I haven't been back there since and got my lactic acid at a different (and better) shop.

[morticaixavier]

I went to a local homebrew shop a while ago asking if he had lactic acid in stock.  He said he didn't carry it because no one uses it anymore and just uses 5.2 

I haven't been back there since and got my lactic acid at a different (and better) shop.

good call.

[hopfenundmalz]

I went to a local homebrew shop a while ago asking if he had lactic acid in stock.  He said he didn't carry it because no one uses it anymore and just uses 5.2 

I haven't been back there since and got my lactic acid at a different (and better) shop.

good call.

The are those that have pH meters and those that use 5.2.