no, but you should not need those malts to have good head retention. if you must have something, wheat/rye & flaked barley work well in place of crystal
OK, that's good to know. I just cracked a stout with great flavour but a more determined head would be nice. It's only been in the bottle a month but I was curious. If it's a problem I will try some flaked barley.
I have a lot of wheat berries which are generally milled for bread. Will it act like flaked wheat or is the flaking process required to have it work correctly?