Originally Posted by TimBrewz
Flaked Barley does a great job too. I use .5 lbs in my stouts and porters and get a thick, creamy head.
I agree! In a stout, flaked barley is a MUST. I'd go up to a whole pound if I had it, and waned to make sure I got a thick creamy head.
I've used golden naked oats lots of times. They have a great "nutty" flavor, so I love them in pale ales and in some steam beers. I wouldn't put them in a stout, though, as I doubt that you'd pick up the flavor over all the roast.