I would agree that different maltsters produce different malts even thou they call them the same. In Pro Brewing you need to be maltster specific.
Hell, I'm maltster specific and I brew on the stove top!
I'm really replying because I'm working my way through my third maltster for MO. First sack was Warminster Floor Malted MO, then Crisp, now Bairds. Up next is TF. My first beer with Bairds is just about ready to be put on tap. I found a better flavor in Crisp than Warminster, more bread crusts and a bit more toast, but other than that, it was a wash.