Many extract recipes use flaked oats! When you are steeping grains (oats included), you are not trying to get fermentable sugars like you are when doing a mash. You are after flavor or body or some other characteristic. Flaked oats will give you a little flavor and a lot of body. Besides, IMHO, no one uses flaked oats anyways for fermentable sugars!
EDIT: Also, don't judge what the final haziness of the beer willl be based on prefermentation and pre conditioning. I've had wheat beers that ended up crystal clear after a couple weeks in the fridge and an Oktoberfest that never cleared up.
I love the sound of an airlock bubbling in the morning. It sounds like.....VICTORY.
Originally Posted by TxBrew
It's now degenerating into nu uh and uh huhs and it no longer serves a point.