Just curious on what you guys think are the differences(if any)? I found this article where the late Dr. George Fix made it seem like they were somewhat interchangeable.http://morebeer.com/brewingtechniques/library/backissues/issue1.1/fix.html I can buy sacks of MO at my LHBS but they sell Belgian Pale Ale malt only by the pound (at almost double the price). Your thoughts?
C’mon…someone must have some experience or an opinion 
I don’t think they taste indistinguishable. MO has a biscuity character that is more pronounced than what I get in Belgian pale malts. I wouldn’t use Belgian pale malt if I was trying to make a really traditional British style beer although I suppose you could supplement with a little biscuit malt. I would be ok using MO for Belgian trappist/abbey styles but I don’t want that biscuit character in Belgian farmhouse ales. I wouldn’t use either in American or German beers, not that a lot of German styles employ pale malt.
That article is about 20 years old. He talks of DeWolf-Cosyns malts, which have been closed for about 10 years or so. I don’t know if anything by Castle maltings is similar.
Yeah, as great a resource as BT was, there have been so many changes in the last 15 years that you have to be sure you aren’t following outdated info.