I ordered some Thomas Fawcett Maris Otter but the place was out and I got Bairds as a substitute. I brewed with this stuff for the first time yesterday, made 15gal of best bitter. What struck me the most was the amount of protein, it was a real mucky mash. I usually only see this kind of amount with pils malt. Made for a slow runoff. I checked the Midcountry website and found Bairds has a max protein of 10.8%, vs Thomas Fawcett’s 9.5%. I can really tell the difference. We’ll see what it tastes like though. The wort was fairly clear and I didn’t do a protein rest, probably should’ve. I’ve had clarity issues with TF MO too though.
Just thought I’d throw this observation out and see if anyone else has similar experiences with various Maris Otter brands.