In my tasting of raw malts, I like the Belgian Pale flavor the best. I can't comment if this means I would like it better following mashing and fermentation.
I brew a variety of beers, but 80% are american style Ales, half of which being different IPAs I'm experimenting with.
Since I don't brew enough to carry two sacks on hand, would it be wierd to brew everything from oatmeal stouts to American IPAs with a belgian pale malt? My instincts tell me if anything they will taste better than with the Briess for my tastes.