I have two sacks of domestic 2-row and I was thinking of brewing up some Belgian style beers. Specifically Wits, Pale Ale, and Golden Strong Ale. I usually use Belgian Pilsner but being the cheap homebrewer I want to use what I have. Any thoughts about using 2-Row vs. Belgian Pilsner? I figure that these beers derive most of their character from the yeast and fermentation and the malt won't be a big part of the flavor but I don't know. Thanks.