Preferred Brand of Maris Otter Malt?

[Beerthoven]

I have access to Maris Otter malt from Briess, Muntons, and Crisp. Is there a preferred brand you can recommend? Or will I be forced to try them all?

Thank you.

[Aleman]

Of those three maltings I've only had the opportunity to try Muntons, and its a very good malt . . . . My personal fav is Warminster as its floor malted and really consistent.

[Beerthoven]

I've heard good things about Muntons so I'll order a sack of that and see how it goes. I'm also going to try some Golden Promise for fun.

I've just noticed that Briess does not make a true Maris Otter malt. They produce a Pale Ale malt, but I think they use a U.S. barley variety.

[Whorst]

The Briess is a great malt, I've used it twice. It's sort of a cross over.

[steve_flack]

I've used both Muntons and Crisps MO - they are both great malts but I tend to use Crisps as it's local Norfolk-grown malt and I get it cheap.

[Stonechat]

Of those three maltings I've only had the opportunity to try Muntons, and its a very good malt . . . . My personal fav is Warminster as its floor malted and really consistent.

I have always used Munton's, but last year got hold of 6 sacks of Warminster. If I had any sense I should have tried one sack to see how I got on with it.
I found the extraction rate to be poorer than the Munton's. Where I was over-achieving on the OGs in Graham Wheeler's book, this became under-achievement with Warminster. The live yeast I use did not seem to like the Warminster either!
Finally used up the last of it on 17/3/08 and am now back to Munton's
Today did Holden' Black Country Mild and got 26l at 1040og versus 1037og in the 25l recipe and Timothy Taylor Landlord and got the recipe target OG of 1042, but with 27l. So hopefully back on track

[steve_flack]

I have always used Munton's, but last year got hold of 6 sacks of Warminster. If I had any sense I should have tried one sack to see how I got on with it.
I found the extraction rate to be poorer than the Munton's.

Do you buy your malt precrushed? Unless the crush is the same then it's hard to compare two malts.

[iowalad]

Timely post - need to pick up a bit of MO and have Crisp and Muntons as my options.

I have only used Crisp and have been happy enough with it.

[Stonechat]

The historical observations made between the two related to both being bought crushed, so it was like for like.
I am now using whole Maris Otter and crushing it with a Barleycrusher using the factory set distance between the rollers.
I have no complaint about the taste of the beers produced with the Warminster malt and am pleased to have tried it, but as I said in the earlier post I did not get on with it and think it's important to have absolute confidence in your ingredients.

[ritchie]

(or did I have a sack of Tuckers once )

Went to Tuckers maltings years ago where they let me and a friend turn the malt on the floor with these plough-type deals. Of course i went arse over tit due to the moisture under the grain and left a long me-shaped furrow in the malt to the amusement of all. I'd highly recommend rolling around in malted barley to anyone, maybe i could patent it as a treatment for some hitherto unknown ailment.
Anyways, ill get me coat....

[mysterio]

I have no idea from what maltster my MO is from - what do H&G normally stock?

[subsub]

Of the crushed malts I've used Warminster will always be my fave

[bandit]

H&G use Thomas Fawcetts in Castleford

[Bigster]

Have used muntons which was fine, also used Warminster which was good. Currently using Tuckers ( Malt good and can get 25kg MO with 5kg crystal thrown in for the same price as 25kg MO from warminster )

[mysterio]

H&G use Thomas Fawcetts in Castleford

Cheers!

Fawcetts is good stuff then, but I don't think i've ever used another.