My second beer was a honey ale which seems to have not have fermented as completely as I thought at bottling. Fortunatly the bottle conditioning is complete and fermentation has stoped but I'm still left with an extreamely carbonated beer. It is so carbonated as to make it difficult to open, pour and serve. Is it possible/recommendable to carefully uncap the bottles, allow most of the CO2 to escape and recap? Or is there any other better method to bring this beer within normal carbonation levels?