# Playing Favorites **URL:** \ **Category:** General Homebrew Discussion\ **Created:** [December 13, 2015, 8:31pm UTC](https://forum.homebrewersassociation.org/t/playing-favorites/21863 "2015-12-13T20:31:01Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![morticaixavier](https://avatars.discourse-cdn.com/v4/letter/m/eb9ed0/32.png) [@morticaixavier](https://forum.homebrewersassociation.org/u/morticaixavier)\ **Post date:** [December 15, 2015, 1:19am UTC](https://forum.homebrewersassociation.org/t/playing-favorites/21863/21 "2015-12-15T01:19:53Z")
> [@](#): > > Its not political. > I’m actually getting 9/10 of my malts from Valley Malt, locally grown and malted and a fair amount of my hops is homegrown. I did think from my own experience growing barley and hops that barley doesn’t take much input but hops needs lots of nutrients and has a lot of pests. Any sources for organic or low spray hops? Seven Bridges Co-Op out of santa cruz sells a decent selection of organic hops from around the world. I’m still looking for a readily available local source but most of the hops grown in VT are snapped up by local breweries pretty quickly. The industry is growing though. Farmers know a good chance as profit when they see one. ---
**Author:** ![system](https://us1.discourse-cdn.com/brewersassociation/original/1X/f1a2211dcb353b921ed70873794a31db2031eccc.png) [@system](https://forum.homebrewersassociation.org/u/system)\ **Post date:** [December 15, 2015, 1:29am UTC](https://forum.homebrewersassociation.org/t/playing-favorites/21863/22 "2015-12-15T01:29:30Z")
> [@dmtaylor](#): > > > [@](#): > > > > In order to get an idea of what the more experienced members here have concluded, I’d like to know the following from any or all of you: > > > > ## List your favorite: > > > > Pilsner malt - > > Pale malt - > > Munich malt/Vienna malt - > > Other Base malts (MO/GP) - > > Specialty malt(s) - > > Bittering hops - > > Aroma hops - > > Flavor hops - > > Adjuncts - > > Sugars - > > Great question(s).  I have few answers but I am curious how others will answer. > > One favorite malt is Special B.  I love malt and this one takes the cake.  Also love Vienna and Pilsner malt.  I am still playing around trying to find favorite brands for my malts.  I want to play with Gambrinus honey malt some more as well, it’s interesting. > > I love to use my homegrown hops for bittering.  The flavor and aroma never seems to be too stellar, at least mine growing here in the shade.  But for bittering they are great and reliably in “normal” range for alpha acid. > > Love to use Hallertau for bittering, whether homegrown or not.  Believe me, you can taste them after a long boil. > > I want to run more experiments using low alpha hops for bittering.  Everyone uses high alpha.  Yawn.  Why not get some flavor out of your boil hops, for those styles where you want subtle hop flavor.  Not every beer needs to have the term “IPA” in its name. > > Curious to see what others are doing. I’m definitely coming around to Special B Dave. I think for some time I was getting stale grain from one of the local shops. My I experienced palette didn’t pick it up. My new shop has all the Dingemans line fresh pretty much all the time. It is going to end up being a staple and I chalk up my disdain for it previously to some poor examples of freshness. ---
**Author:** ![reverseapachemaster](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/reverseapachemaster/32/19_2.png) [@reverseapachemaster](https://forum.homebrewersassociation.org/u/reverseapachemaster)\ **Post date:** [December 15, 2015, 4:26pm UTC](https://forum.homebrewersassociation.org/t/playing-favorites/21863/23 "2015-12-15T16:26:12Z")
The answer to this question is so easily dependent upon what style I am brewing and what I can get reasonably priced at the time. Generally you can’t go wrong targeting grain from the maltsters native to the area from which a given style originates. It’s not an accident that much of what we consider authentic about native renditions of many styles is found in the particular aspects of the products of their local maltsters. That said, much of my brewing is sours and saisons where the grain bill is typically very simple. My preference is usually to use whatever German pils malt I can find from local shops but I have used American pils malt without much difference, especially in the sours. Even when brewing darker sours I feel comfortable using American specialty malts (typically Briess is what’s available) because age and fermentation is going to roll off a lot of the finer aspects of the various European varieties. Works fine for Russian River so it’s good enough for me. As far as hops, I tend to bitter with whatever hops I have on hand that will give me a clean bitternes for most beers. For flavor hops I tend to keep on hand cascade plus a handful of European varieties. ---
**Author:** ![charles1968](https://avatars.discourse-cdn.com/v4/letter/c/9dc877/32.png) [@charles1968](https://forum.homebrewersassociation.org/u/charles1968)\ **Post date:** [December 15, 2015, 11:39pm UTC](https://forum.homebrewersassociation.org/t/playing-favorites/21863/24 "2015-12-15T23:39:44Z")
**Pilsner malt** - Weyermann but no preference **Pale malt** - Maris Otter, usually Warminster but no preference **Munich malt/Vienna malt** - Weyermann but no pref. Think their flavour contribution is overestimated. Pointless at under 25% of grain bill. **Other Base malts (MO/GP)** - haven’t used many others **Specialty malt(s)** - Dingeman’s Aromatic. Wow! **Bittering hops** - Magnum **Aroma hops** - Citra & Mosaic for ales, Hallertau Mittelfruh & Saaz for lager/Belgian. Love Cascade but never really captured it in a bottle. **Flavor hops** - see aroma hops **Adjuncts** - no favourite. Happy to try anything new or weird - porridge oats, polenta, pudding rice, whatever. **Sugars** - home made brewers invert syrup **Crystal malt** - usually Caramalt. ---
**Author:** ![system](https://us1.discourse-cdn.com/brewersassociation/original/1X/f1a2211dcb353b921ed70873794a31db2031eccc.png) [@system](https://forum.homebrewersassociation.org/u/system)\ **Post date:** [December 16, 2015, 12:28am UTC](https://forum.homebrewersassociation.org/t/playing-favorites/21863/25 "2015-12-16T00:28:22Z")
> [@charles1968](#): > > **Pilsner malt** - Weyermann but no preference > **Pale malt** - Maris Otter, usually Warminster but no preference > **Munich malt/Vienna malt** - Weyermann but no pref. Think their flavour contribution is overestimated. Pointless at under 25% of grain bill. > **Other Base malts (MO/GP)** - haven’t used many others > **Specialty malt(s)** - Dingeman’s Aromatic. Wow! > **Bittering hops** - Magnum > **Aroma hops** - Citra & Mosaic for ales, Hallertau Mittelfruh & Saaz for lager/Belgian. Love Cascade but never really captured it in a bottle. > **Flavor hops** - see aroma hops > **Adjuncts** - no favourite. Happy to try anything new or weird - porridge oats, polenta, pudding rice, whatever. > **Sugars** - home made brewers invert syrup > > **Crystal malt** - usually Caramalt. I love Dingemans Aromatic. I do respectfully disagree on the Munich flavor contribution though. I like it in Belgian Dubbels and dark strongs. ---
**Author:** ![erockrph](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/erockrph/32/13330_2.png) [@erockrph](https://forum.homebrewersassociation.org/u/erockrph)\ **Post date:** [December 16, 2015, 6:29am UTC](https://forum.homebrewersassociation.org/t/playing-favorites/21863/26 "2015-12-16T06:29:50Z")
> [@](#): > > > [@charles1968](#): > > > > **Pilsner malt** - Weyermann but no preference > > **Pale malt** - Maris Otter, usually Warminster but no preference > > **Munich malt/Vienna malt** - Weyermann but no pref. Think their flavour contribution is overestimated. Pointless at under 25% of grain bill. > > **Other Base malts (MO/GP)** - haven’t used many others > > **Specialty malt(s)** - Dingeman’s Aromatic. Wow! > > **Bittering hops** - Magnum > > **Aroma hops** - Citra & Mosaic for ales, Hallertau Mittelfruh & Saaz for lager/Belgian. Love Cascade but never really captured it in a bottle. > > **Flavor hops** - see aroma hops > > **Adjuncts** - no favourite. Happy to try anything new or weird - porridge oats, polenta, pudding rice, whatever. > > **Sugars** - home made brewers invert syrup > > > > **Crystal malt** - usually Caramalt. > > I love Dingemans Aromatic. I do respectfully disagree on the Munich flavor contribution though. I like it in Belgian Dubbels and dark strongs. I don’t use Vienna enough to comment there, but I agree with Derek that Munich contributes a noticeable flavor at lower than 25% of the grist. I can pick up on the toastiness at 10-15% of the grist. At 25% you start to hit the point where Munich starts to overpower other ingredients (hops in particular). ---
**Author:** ![charles1968](https://avatars.discourse-cdn.com/v4/letter/c/9dc877/32.png) [@charles1968](https://forum.homebrewersassociation.org/u/charles1968)\ **Post date:** [December 16, 2015, 7:43am UTC](https://forum.homebrewersassociation.org/t/playing-favorites/21863/27 "2015-12-16T07:43:37Z")
You might be right about darker Munichs, but I’m not convinced light Munich does anything when used as a substitute for crystal. There was an experiment posted on one of the homebrew websites recently where a brewer made the same beer twice - one with 90% Munich + 10% Pilsner and the other with 90% Pilsner and 10% Munich. The two beers were very similar. Might have been different with standard 2-row or a dark Munich. ---
**Author:** ![klickitat\_jim](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/klickitat_jim/32/6601_2.png) [@klickitat\_jim](https://forum.homebrewersassociation.org/u/klickitat_jim)\ **Post date:** [December 16, 2015, 9:24am UTC](https://forum.homebrewersassociation.org/t/playing-favorites/21863/28 "2015-12-16T09:24:52Z")
> [@charles1968](#): > > You might be right about darker Munichs, but I’m not convinced light Munich does anything when used as a substitute for crystal. There was an experiment posted on one of the homebrew websites recently where a brewer made the same beer twice - one with 90% Munich + 10% Pilsner and the other with 90% Pilsner and 10% Munich. The two beers were very similar. Might have been different with standard 2-row or a dark Munich. I’d be curious to know the particulars. At face value, I wouldn’t use what one guy on the Internet said. How many people actually tasted those beers and what were their biases? I’ve been given the wrong malt before… makes me wonder if his pils malt and munich were actually the same malt. I know for a fact I could immediately tell you which one was 90 pils 10 munich and which was the other way around. Even with Best Malz pils and light munich, which is only about 6L. I could see some having difficulty picking out the difference between 100% pils vs 90/10, but not 90/10 vs 10/90. As far as no difference when subbing for crystal? In what kind of beer, and what amounts, which crystal? First off, munich isnt trying to be a sub for crystal. However a few of us have all but quit using crystal in exchange for munich or Vienna or the like. But not subbed one for one usually. My pale ale used to be GW 2 row and about 10% C10. It was ok but too… standard home brewy? Now its 70% Simpson GP and 30% Best light munich. I think its far more interesting and complex than it used to be. Some would say that an APA should have crystal to be an authentic APA, and that’s cool I suppose.  I’m more concerned with enjoying my beer than trying to maintain authenticity. Anyway, im not anti-crystal. I also dont get a kick back for every pound of munich sold. But if someone can’t differentiate pils from munuch, something is up ---
**Author:** ![coolman26](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/coolman26/32/4801_2.png) [@coolman26](https://forum.homebrewersassociation.org/u/coolman26)\ **Post date:** [December 16, 2015, 12:09pm UTC](https://forum.homebrewersassociation.org/t/playing-favorites/21863/29 "2015-12-16T12:09:08Z")
> [@](#): > > In order to get an idea of what the more experienced members here have concluded, I’d like to know the following from any or all of you: > > ## List your favorite: > > Pilsner malt - Best is my favorite, but I really like Weyermann Bo Pils > Pale malt - Rahr would love to try Great Western though.  > Munich malt/Vienna malt - Best > Other Base malts (MO/GP) - Never use MO, My IPA base is GP really like GP > Specialty malt(s) - In darker styles I like Brown malt.  > Bittering hops - Warrior, Nugget, Columbus for American punch and Magnum for smoother bittering. > Aroma hops -Amarillo, Citra, Cascade, Simcoe, Ahtanum.  I also like Saaz and Crystal in my lagers > Flavor hops -Mandarina in my Saisons > Adjuncts - Sometimes I use flaked Maize, not much on adjuncts though > Sugars - ---
**Author:** ![charles1968](https://avatars.discourse-cdn.com/v4/letter/c/9dc877/32.png) [@charles1968](https://forum.homebrewersassociation.org/u/charles1968)\ **Post date:** [December 16, 2015, 1:20pm UTC](https://forum.homebrewersassociation.org/t/playing-favorites/21863/30 "2015-12-16T13:20:12Z")
> [@klickitat\_jim](#): > > > [@charles1968](#): > > > > You might be right about darker Munichs, but I’m not convinced light Munich does anything when used as a substitute for crystal. There was an experiment posted on one of the homebrew websites recently where a brewer made the same beer twice - one with 90% Munich + 10% Pilsner and the other with 90% Pilsner and 10% Munich. The two beers were very similar. Might have been different with standard 2-row or a dark Munich. > > I’d be curious to know the particulars. At face value, I wouldn’t use what one guy on the Internet said. How many people actually tasted those beers and what were their biases? I’ve been given the wrong malt before… makes me wonder if his pils malt and munich were actually the same malt. I know for a fact I could immediately tell you which one was 90 pils 10 munich and which was the other way around. Even with Best Malz pils and light munich, which is only about 6L. I could see some having difficulty picking out the difference between 100% pils vs 90/10, but not 90/10 vs 10/90. > > As far as no difference when subbing for crystal? In what kind of beer, and what amounts, which crystal? First off, munich isnt trying to be a sub for crystal. However a few of us have all but quit using crystal in exchange for munich or Vienna or the like. But not subbed one for one usually. My pale ale used to be GW 2 row and about 10% C10. It was ok but too… standard home brewy? Now its 70% Simpson GP and 30% Best light munich. I think its far more interesting and complex than it used to be. Some would say that an APA should have crystal to be an authentic APA, and that’s cool I suppose.  I’m more concerned with enjoying my beer than trying to maintain authenticity. > > Anyway, im not anti-crystal. I also dont get a kick back for every pound of munich sold. But if someone can’t differentiate pils from munuch, something is up If I can find the experiment I’ll post a link. I found it surprising too, but I was already aware that Vienna contributes very little from experience and light Munich isn’t that far from Vienna. As for complexity, I think you can get that from 100% base malt and the right yeast. Also the stronger a beer is, the more complex it tends to taste. I’m not a fan of fiddly grain bills. Here’s a recent example from a UK website. I’m sure it will make fine beer, but nobody is going to have exactly the right ingredients on hand to follow it. > [@](#): > > Table beer, 3 %ish > Pale Malt 5 EBC 645 grams 45% > Flaked Barley 0 EBC 100 grams 5.8% > Flaked Maize 0 EBC 200 grams 14.4% > Caramalt 30 EBC 80 grams 4.7% > Crystal Malt 130 EBC 40 grams 2.4% > Lager Malt 2.5 EBC 200 grams 15% > Torrefied Wheat 4 EBC 200 grams 12.6% > Flaked oats (toasted) 100 Grams Agree that Munich is not a sub for crystal, but it’s surprising how many brewers confuse the various meanings of “malty” (sweetness/body/Maillard flavours) and think Munich is bascially the same thing as crystal and adding sweetness @ 5-10% of the grain bill. I do use it to dial up the Maillard flavour but it’s nowhere near as powerful as aromatic or melanoidin malt for that. ---
**Author:** ![system](https://us1.discourse-cdn.com/brewersassociation/original/1X/f1a2211dcb353b921ed70873794a31db2031eccc.png) [@system](https://forum.homebrewersassociation.org/u/system)\ **Post date:** [December 16, 2015, 1:25pm UTC](https://forum.homebrewersassociation.org/t/playing-favorites/21863/31 "2015-12-16T13:25:39Z")
I like to mix Pilsner, Pale and Munich in Belgians for complexity without using too much Specialty malt. ---
**Author:** ![jonhughey\_att.net](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/jonhughey_att.net/32/6277_2.png) [@jonhughey\_att.net](https://forum.homebrewersassociation.org/u/jonhughey_att.net)\ **Post date:** [December 16, 2015, 1:45pm UTC](https://forum.homebrewersassociation.org/t/playing-favorites/21863/32 "2015-12-16T13:45:39Z")
I agree with some that I get definite Munich character with \< 25%, even pale Munich. Not all Munichs are created equal, so I’m assuming maltster differences account for much of the disagreement. ---
**Author:** ![klickitat\_jim](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/klickitat_jim/32/6601_2.png) [@klickitat\_jim](https://forum.homebrewersassociation.org/u/klickitat_jim)\ **Post date:** [December 16, 2015, 1:48pm UTC](https://forum.homebrewersassociation.org/t/playing-favorites/21863/33 "2015-12-16T13:48:21Z")
> [@](#): > > I agree with some that I get definite Munich character with \< 25%, even pale Munich. Not all Munichs are created equal, so I’m assuming maltster differences account for much of the disagreement. No doubt. Great Western vs Best Malz for example. ---
**Author:** ![alestateyall](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/alestateyall/32/21186_2.png) [@alestateyall](https://forum.homebrewersassociation.org/u/alestateyall)\ **Post date:** [December 16, 2015, 1:58pm UTC](https://forum.homebrewersassociation.org/t/playing-favorites/21863/34 "2015-12-16T13:58:00Z")
I just did a Blonde with 18% Light Munich (Weyermann), 82% 2-row. I thought there was a very noticeable flavor contribution from the Munich that didn’t taste like caramel. More toasty malty flavor. Yeast choice and other recipe details may contribute to whether you can taste the Munich. ---
**Author:** ![klickitat\_jim](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/klickitat_jim/32/6601_2.png) [@klickitat\_jim](https://forum.homebrewersassociation.org/u/klickitat_jim)\ **Post date:** [December 16, 2015, 2:02pm UTC](https://forum.homebrewersassociation.org/t/playing-favorites/21863/35 "2015-12-16T14:02:29Z")
> [@charles1968](#): > > > [@klickitat\_jim](#): > > > > > [@charles1968](#): > > > > > > You might be right about darker Munichs, but I’m not convinced light Munich does anything when used as a substitute for crystal. There was an experiment posted on one of the homebrew websites recently where a brewer made the same beer twice - one with 90% Munich + 10% Pilsner and the other with 90% Pilsner and 10% Munich. The two beers were very similar. Might have been different with standard 2-row or a dark Munich. > > > > I’d be curious to know the particulars. At face value, I wouldn’t use what one guy on the Internet said. How many people actually tasted those beers and what were their biases? I’ve been given the wrong malt before… makes me wonder if his pils malt and munich were actually the same malt. I know for a fact I could immediately tell you which one was 90 pils 10 munich and which was the other way around. Even with Best Malz pils and light munich, which is only about 6L. I could see some having difficulty picking out the difference between 100% pils vs 90/10, but not 90/10 vs 10/90. > > > > As far as no difference when subbing for crystal? In what kind of beer, and what amounts, which crystal? First off, munich isnt trying to be a sub for crystal. However a few of us have all but quit using crystal in exchange for munich or Vienna or the like. But not subbed one for one usually. My pale ale used to be GW 2 row and about 10% C10. It was ok but too… standard home brewy? Now its 70% Simpson GP and 30% Best light munich. I think its far more interesting and complex than it used to be. Some would say that an APA should have crystal to be an authentic APA, and that’s cool I suppose.  I’m more concerned with enjoying my beer than trying to maintain authenticity. > > > > Anyway, im not anti-crystal. I also dont get a kick back for every pound of munich sold. But if someone can’t differentiate pils from munuch, something is up > > If I can find the experiment I’ll post a link. I found it surprising too, but I was already aware that Vienna contributes very little from experience and light Munich isn’t that far from Vienna. > > As for complexity, I think you can get that from 100% base malt and the right yeast. Also the stronger a beer is, the more complex it tends to taste. I’m not a fan of fiddly grain bills. Here’s a recent example from a UK website. I’m sure it will make fine beer, but nobody is going to have exactly the right ingredients on hand to follow it. > > > [@](#): > > > > Table beer, 3 %ish > > Pale Malt 5 EBC 645 grams 45% > > Flaked Barley 0 EBC 100 grams 5.8% > > Flaked Maize 0 EBC 200 grams 14.4% > > Caramalt 30 EBC 80 grams 4.7% > > Crystal Malt 130 EBC 40 grams 2.4% > > Lager Malt 2.5 EBC 200 grams 15% > > Torrefied Wheat 4 EBC 200 grams 12.6% > > Flaked oats (toasted) 100 Grams > > Agree that Munich is not a sub for crystal, but it’s surprising how many brewers confuse the various meanings of “malty” (sweetness/body/Maillard flavours) and think Munich is bascially the same thing as crystal and adding sweetness @ 5-10% of the grain bill. I do use it to dial up the Maillard flavour but it’s nowhere near as powerful as aromatic or melanoidin malt for that. Regarding yeast effecting flavor, agreed 100%. Silly as it sounds, I find that every yeast does that. I’ve never had a beer with a final flavor that was exactly like the sweet wort it started out as. I have an idea that many specialty grains retain much of their characteristic flavor despite the fermentation. Such as roasts and medium-dark crystals. I view Munich and Vienna as a base malt rather than specialty because they can convert themselves. Anyway, I don’t think we are disagreeing, just viewing from different angles ---
**Author:** ![jonhughey\_att.net](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/jonhughey_att.net/32/6277_2.png) [@jonhughey\_att.net](https://forum.homebrewersassociation.org/u/jonhughey_att.net)\ **Post date:** [December 16, 2015, 2:04pm UTC](https://forum.homebrewersassociation.org/t/playing-favorites/21863/36 "2015-12-16T14:04:38Z")
> [@alestateyall](#): > > I thought there was a very noticeable flavor contribution from the Munich that didn’t taste like caramel. More toasty malty flavor. > > Yeast choice and other recipe details may contribute to whether you can taste the Munich. Yep, I see no similarity between crystal and Munich. It’s the difference between ‘sweet’ and ‘malty’ to me. ---
**Author:** ![AmandaK](https://avatars.discourse-cdn.com/v4/letter/a/df705f/32.png) [@AmandaK](https://forum.homebrewersassociation.org/u/AmandaK)\ **Post date:** [December 16, 2015, 3:07pm UTC](https://forum.homebrewersassociation.org/t/playing-favorites/21863/37 "2015-12-16T15:07:28Z")
> [@charles1968](#): > > If I can find the experiment I’ll post a link. I found it surprising too, but I was already aware that Vienna contributes very little from experience and light Munich isn’t that far from Vienna. $10 says that it was Breiss Pils and Breiss Munich, which are sorry excuses for Pils and Munich.  😉 But it is of no matter, really. If I can taste the difference between 5% Munich and 7% Munich (or Best Pils and Dingemans Pils… or 10% table sugar and 13% table sugar… etc) in my own beers, then I’ll continue to tweak my recipes as such.  8) ---
**Author:** ![charles1968](https://avatars.discourse-cdn.com/v4/letter/c/9dc877/32.png) [@charles1968](https://forum.homebrewersassociation.org/u/charles1968)\ **Post date:** [December 16, 2015, 8:03pm UTC](https://forum.homebrewersassociation.org/t/playing-favorites/21863/38 "2015-12-16T20:03:20Z")
> [@AmandaK](#): > > > [@charles1968](#): > > > > If I can find the experiment I’ll post a link. I found it surprising too, but I was already aware that Vienna contributes very little from experience and light Munich isn’t that far from Vienna. > > $10 says that it was Breiss Pils and Breiss Munich, which are sorry excuses for Pils and Munich.  😉 > > But it is of no matter, really. If I can taste the difference between 5% Munich and 7% Munich (or Best Pils and Dingemans Pils… or 10% table sugar and 13% table sugar… etc) in my own beers, then I’ll continue to tweak my recipes as such.  8) Your palate is a lot more sensitive than mine then. It would be interesting to see a few malts tested on the brulosophy website, but the ingredient section is all yeasts and hops so far. ---
**Author:** ![system](https://us1.discourse-cdn.com/brewersassociation/original/1X/f1a2211dcb353b921ed70873794a31db2031eccc.png) [@system](https://forum.homebrewersassociation.org/u/system)\ **Post date:** [December 16, 2015, 9:15pm UTC](https://forum.homebrewersassociation.org/t/playing-favorites/21863/39 "2015-12-16T21:15:37Z")
I appreciate all the responses. It looks like the LHBSs near where I’ll be moving will be good spots for hops and yeast. Grain however will likely be purchased online though. ---
**Author:** ![rhoobarb](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/rhoobarb/32/12683_2.png) [@rhoobarb](https://forum.homebrewersassociation.org/u/rhoobarb)\ **Post date:** [December 16, 2015, 10:31pm UTC](https://forum.homebrewersassociation.org/t/playing-favorites/21863/40 "2015-12-16T22:31:39Z")
Pilsner malt -Best Pale malt - Rahr Munich malt/Vienna malt - Best or Weyermann Other Base malts (MO/GP) - TF or Crisp MO, Simpsons GP Specialty malt(s) - special roast, C90 Bittering hops - Magnum, but depends on style Aroma hops - too many to choose. Citra, Amarillo and (still) Cascade for IPA’s, EKG, Styrians…  Flavor hops - too many to choose… Adjuncts - oats, wheat Sugars - table sugar, sometimes local honey (sourwood and gallberry) [Previous page](https://forum.homebrewersassociation.org/t/playing-favorites/21863.md?page=1) [Next page](https://forum.homebrewersassociation.org/t/playing-favorites/21863.md?page=3)