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I would have thought it doesn't, because malt extract (dry or liquid) is basically the same as wort prior to pitching the yeast, which they then concentrate into extract. Hence the extract contains the sugars etc that are a product of mashing, but no enzymes. Wreck.

According to White Labs you should expect moderate phenolic taste as well as solvents brewing at those temps. Check out: Whitelabs Belgian Yeast chart The tripel (OG abuot 1080) I did with the WLP500 didn't come out too phenolic though. I think I underhopped so it's a bit on the malty sweet...

Rehydrating is for waking up the yeasties before you put them to work. If you throw them straight in to your wort, they have a harder time of it initially because of greater pressure on the cell walls, or something like that. A starter is for building up the cell count in a lower gravity...

deebee, which thread?

Is the SG dropping? That's a better indication of fermentation than the air lock bubbling. My fermenter has some sort of leak somewhere so I don't get a lot of bubbling, but the yeast is certainly active. Also, you sure those white circles were mould and not krausen? The first time I saw...

What was Sailor's tackle count for last year? 3?

Haven't found it anywhere yet, so I just used normal oranges. Grumpy's suggest drying the peel in the oven first.

It's normally unmalted wheat. I've not been able to find flaked wheat though, and used cracked wheat instead. Seemed to work ok. You also will want to add some corriander seed and curocao orange peel. Check out these recipes: http://www.grumpys.com.au/r1.php3?recipeid=16...

Apparently Bruce Ruxton said after being bitten by one that he wouldn't wish it on a Japanse prisoner of war. Must be pretty bad...

Bringing in a kilo of leafy material in a plastic bag. Can't see any problems there :D

Dark chocolate with a stout.

A lot of my earlier brews didn't have much bubbling at all. Must have had a small gap somewhere that let the air out. I wouldn't worry about it. As long as the SG keeps dropping, you know its working. Once you get the same SG reading a couple of days in a row, you're ready to bottle. Wreck.

Yep, the wet towel works ok for me, but it's only worth a couple of degrees really. A lot of the guys here have fridges they brew in. The low 20s is really what your aiming for, although it does depend on your yeast. I try never to let my brew get over 24C.

My wife's pretty good about it. Has even occassionally helped when I needed something held in place somewhere. Doesn't mind beer bottles soaking in the bath either as long as it's only a day or so. She doesn't really drink beer, more due to only ever having tried aussie megaswill, but has had...

I tried to turn my dishwasher into a bottle washer but she said no.

I'm not sure what the bad effects are, but you don't want too much variation. I think the yeast doesn't like the shock of changes. You gotta look after the little buggers. A degree or two each way should be nothing to worry about. Having said that, I've had some huge variations (like leaving a...

Thanks TDA. Good article. Definitely going to give it a go.

Sounds good. I was planning on some Belgians soon. The first dubbel I did was a bit disappointing so this sounds like a good option. I'm pretty happy with my tripel, but could do more. Already been using some candi sugar. Burnt it the first time a made it. Thought I'd have a taste test anyway...

How does it affect the Belgian ales? Is there some caramelisation during the boil?

So you use the decoction then to get from one rest to the next. Basically are we talking about improving efficiency then? Will decoction impact flavour?