The debate rages on so I thought I'd ask.
Do you think black patent (black barley) belongs in Stout? Or is stout better made with just roasted barely and chocolate malts, while BP is best reserved for Porter?
I am of the camp that if it tastes good do what you like. I make a really nice Oatmeal Stout, that uses primarily roasted barley. But I find that I like just about 2oz of BP in there for and added level of roasted depth.