Briess vs Weyermann vs ? for a Hefe

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Kuhndog

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With most things being pretty well modified - is there really a taste difference between the pilsner malts and the wheat from various maltsters?

It's very hard to get german pilsner and german wheat where I'm located other than ordering it online which kills keeping costs down.

I want to make a bavarian style hefe - which is my favorite but would it taste better with Weyermann or something like Best Malz or does it not matter?

I know in some things the mind and the tongue want to say the same thing only because it "makes sense" - but I could care less if it's "authentic"...if it tastes the same I don't care where the grain comes from. I'm not that snobby. But I will only use a bavarian hefe yeast and german hops though....for that you can't skimp IMHO.

Thoughts?
 
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