Has anyone tried this as a base malt? How does it compare to German or Belgian pilsner malts? My LHBS sells it for $44 per sack, compared to Weyermann Pilsner for $63 per sack.
Bries pils is a bit one dimensional. Its a hard to beat the quality of a good German pils malt. That said, Rahr about matches it.
I have found Best or MFB to be a bit better than Weyermann. I don’t care for domestic pils malts that much, pretty much agree with Keith on that point.
1st choice> Castle Pilsen (55 lbs.) $59.99
2nd > Dingemans Pilsen (55lbs) $67.95
3rd > Weyermann Pilsner (55lbs) $67.95
wayy down at the bottom is > Briess Pilsner $44.96
Yes those prices suck but I have little choice 
Well, most of my upcoming brews where I’m using pilsner malt, it will be 80+% of the grain bill, so I’ll invest in the Weyermann. I prefer the Castle too, but I can’t ever find it locally. Thanks for everyone’s replies. Maybe one day I’ll do some side-by-side brews with the Briess vs. others to get a comparison.
I’ve used it in cream ales and hefeweizens and I think it worked fine.
Briess pils versus continental pils malt is like comparing their 2-row to Maris Otter or their Bonlander to continental Munich. It’s not going to give you the same flavor, so I’d skip them for German/Belgian styles. They’re perfectly fine for American style beers that don’t have a big malt flavor. In fact, if you’re trying to go for a brewpub flavor in some of your beers, then you’re better off sticking with the domestic malts. As much as I like continental malts, if you use too much in something like an American Pale Ale, it won’t really taste right.
I’ve used Durst pils for years, but also have used Best and Dingeman. I think the German malts are a little cleaner-tasting than the Belgian ones, but that was back when I was using DWC, which could be a bit fruity-tasting. Fine in Belgians, but a little too much for Germans. Most Belgian breweries I visited were using Dingeman, so I’d pick that for Belgian styles every time.
In general, matching the country of origin of the style with the country of the maltster gives good results.
I’ve used Briess Pils and like it, but I prefer Wyermann, Dingemanns and Best over the American grown Briess variety.
I think the continental Pils varieties are a bit cleaner and the grains are larger in size as compared to Briess Pils.
I agree with Gordon’s statement in regards to matching a country of origin of the style with the country of the maltster to acheive good results.
I also agree with Gordon. I have used Briess pilsen malt for a Classic American Pilsner and it worked fine. I tend to prefer continental malts for German/Belgian brews as well.
The best CAP’s I have had were made with 6-row. Mr Renner should weigh in on that.
I have used Durst Pils with good results for German Pils and other styles.
I’ll have to remember that for the next time I make a CAP. 
Here is one of Jeff Renner’s articles. He is currently using the WLP-833 German Bock yeast.