How much flavor variation exists for 2-row malted barley from different malsters? For example, how different is 2-row malt from Rahr, Briess, Canada Malting, Malteurop other than price?
I've been listening to Basic Brewing a lot lately & a common theme I've picked up there is that small batch experimentation is the best way to answer these questions.
As the others have said, brew up a 1/2 or 1 gallon wort using each malt and ferment in the same location/temp using the same yeast for the same time & taste the result. Bring friends too, taste is as subjective as olympic gymnastics so you'll need a panel.