[Wilbur]

   JIT is fine if you're close enough to supply, and never get a wild hair to do something on the spur of the moment. Most of the stuff I order takes a week or more to get here, so I keep lots on hand. Currently I have about 3 dozen types of barley malt and a dozen kinds of non-barley malts and flakes - but only a half dozen or so that were purchased by the whole bag, and some DME, candi syrup, etc. I'd be curious to know how much stuff other people keep on hand.

My shops in town are kind of a mixed bag-one's a hydroponics shop that has about 11 malts and sells by the ounce. The other is a liquor store that mostly sells by the pound ($3/lb). I used to keep 1 base malt, but went up to a sack each of two base malts (pils & Vienna). I have a pound or two of chocolate/roast malt, but everything else I try and get just enough for that batch. I'd like to get some 10 lb bags of wheat, rye, oats, etc. for spontaneous brews, but I'm working on building up some bulk hop supplies. Right now I have a bit less than a pound of mosiac, nugget, cascade, crystal hop hash (~1.5 lbs), palisade, & lemondrop.

[mainebrewer]

In addition to the Pils, Maris Otter and Pale Ale base malts, I have anywhere from 1-5 pounds of various specialty malts on hand. I also keep a few ounces of 10-12 hop varieties on hand.
I harvest and repitch 3 varieties of yeast.
My LHBS is a 2 hour round trip drive from my house and online ordering takes 5-7 days to arrive.
I like to be able to brew when ever I feel like it.

[jim atlas]

6 row is not 2 row.  Neither is wheat or rye.

Generally in the US, "pale" is not as pale as 2-row. 

Myself, I prefer spelt to wheat malt.

[denny]

Generally in the US, "pale" is not as pale as 2-row. 

In all the malts I use, pale is pale.  It's almost always called 2 row pale malt.

[MrPowers]

I tend to rotate through different base malts that I keep in stock. I can keep up to 3 55lb sacks at a time plus specialty malts.

I will be on a British beer kick for awhile, so I will keep Golden Promise and Maris Otter or something similar. Then I will switch to American styles so I keep a lot of 2 row and American Pilsner.  Then I will switch to continental and keep a German Pils and Vienna or Munich. Right now I have Golden Promise and Gambrinus ESB. I'll probably buy Pils and Vienna next.

[Wilbur]

Generally in the US, "pale" is not as pale as 2-row. 

In all the malts I use, pale is pale.  It's almost always called 2 row pale malt.

I've just seen some two row come in at 2 Lovibond, versus 3.5, etc. Not sure if it really makes a difference at that point though.

[dmtaylor]

I keep none in stock anymore besides leftovers like a quarter pound of this or that.  Otherwise I buy fresh for each batch.

[jim atlas]

Generally in the US, "pale" is not as pale as 2-row. 

In all the malts I use, pale is pale.  It's almost always called 2 row pale malt.

I've just seen some two row come in at 2 Lovibond, versus 3.5, etc. Not sure if it really makes a difference at that point though.

It makes a difference depending on what sort of beer you're making... Maybe.
But like I said, and you pointed out "standard 2-row" is 1.5-2°L, and "pale ale" is 3-4°L.  Just look at great western or Rahr's catalogues. 

[BrewBama]

I keep none in stock anymore besides leftovers like a quarter pound of this or that.  Otherwise I buy fresh for each batch.

+1


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[Visor]

   Unfortunately for some of us, buying fresh for each batch involves either ordering more than a week in advance of planned brew day, or a 250 mile round trip to the LHBS. Under those circumstances, I prefer to do the Boy Scout thing and "be prepared". One of the reasons I bought a larger house than I really needed 30 years ago, was so that I didn't have to pay other folks a premium to warehouse stuff for me. In BFE, JIT is a laughable concept.

[dmtaylor]

   Unfortunately for some of us, buying fresh for each batch involves either ordering more than a week in advance of planned brew day, or a 250 mile round trip to the LHBS. Under those circumstances, I prefer to do the Boy Scout thing and "be prepared". One of the reasons I bought a larger house than I really needed 30 years ago, was so that I didn't have to pay other folks a premium to warehouse stuff for me. In BFE, JIT is a laughable concept.

Okay... to be honest, I keep 3 batches worth on hand most of the time.  Now ya happy!? 

This does require planning exactly what recipes I intend to brew well ahead of time, then brewing them in a timely manner before yeast goes bad, etc.

[denny]

Generally in the US, "pale" is not as pale as 2-row. 

In all the malts I use, pale is pale.  It's almost always called 2 row pale malt.

I've just seen some two row come in at 2 Lovibond, versus 3.5, etc. Not sure if it really makes a difference at that point though.

3.5 would usually be referred to as "pale ale".  All the pale I see is 1.8-2.

[denny]

I keep none in stock anymore besides leftovers like a quarter pound of this or that.  Otherwise I buy fresh for each batch.

A lot of the malts I want to use aren't available like that so the only choice is to buy a bag.

[BrewBama]

You buy Malt?  I thought you are given sacks from your sponsors.


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[denny]

You buy Malt?  I thought you are given sacks from your sponsors.


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Sometimes, but I buy plenty!