Originally Posted by Jimbob
One thing I've been wondering about has been stocking ingredients. I'm brewing about twice a month and plan on keeping that pretty steady. What should I keep around? And about how much?
I tend to round out my mailorder sessions with any specialty grains and adjuncts I am short of. So I have a pound or two of many common spectialty grains and a pound of some stuff I want to experiment with in plastic conainters on my bookshelf
. The wife works at a pharmacy and so can bring interesting empty storage containers home. I keep a 50# bag of two-row on hand in a rubbermaid trashcan.
Keeping whole grains around in bulk and milling them before you brew is pretty cost-effective if you can keep and use them.
I do keep some hops around, but a little goes a long way with me. I may have a half pound.
I also have some yeast cultures, some liquid yeast to be cultured/pitched, and dry yeast for backup/emergencies/apfelwein.
I have had a coupla flutes of apfelwein at this point so I hope my Engrish is readable.