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Thanks guys. I knew of the benefits of the cara malt in head retention, but the recipe I used did not have that, although I used it in different styles. I may try the flaked barley next time.

I have brewed a number of light to medium-bodied all-grain stouts the past few years. Some have the typical head of finely beaded foam, but most did not. I generally do not have this problem with any beer except for my stouts, particularly oatmeal. They have the right carbonation, but what...