After playing the field for 22 years and narrowing my favorites, I see in my future brewing limited styles with limited ingredients. It's starting to happen. Been very slowly moving in that direction, but definitely moving in that direction. Now that I've found Diamond, after I dabble a little more maybe with WLP833, I'll very soon be able to make a final decision on my favorite lager yeast and rarely try anything else. I can see myself only using a handful of other yeasts in future, for various styles. Regarding other ingredients including malts and hops, I still see a broad playground with the malts yet, but I can tell you that for many many years, I've been using Hallertau in almost every single batch, because (1) I grow it so I always have some on hand and (2) it's a wonderful noble hop that is great in ANY beer style. When in doubt, I don't doubt, I just use Hallertau.