Home of the BrewNosers

Which do you prefer, and why, or do you prefer something else all together to improve mouthfeel? (Other grains all together, adjusted mash temperature?) I have stuck to oats, (Except for a bit of carapils in one lighter ale) but I am curious to hear about any differences in flavour to the other options.

I rarely use either, except in dry stouts, in which its barley. Oats in the oatmeal stouts too.

I've used oats more often, mostly cuz I can get them at the grocery store (convenience and price) - grab the quick oats and you can just toss them in the mash.

I've used oats in an 80/- before, but unless I did a side by side comparison, I'm not sure I'd notice they were there. I've made toasted oats before - it made the house smell like oatmeal cookies, which was nice, but I'm not sure it added a whole lot to the finished beer (more experimentation is needed).

Agreed on the toasted oats.