Main tip- I'd start by not using s-33 yeast. It is the old EDME yeast. No matter what the description says, it is NOT a Belgian yeast. It also doesn't attenuate very well and frankly is crap. You must use another yeast. Anyone who tells you otherwise has never used s-33 or is a complete crack pot.
I'd prefer the Westmalle strain (WY3787) but I've made other Dubbels that are nice that use WY1214. Make a starter b/c you want this thing to attenuate well.
Kegged: Millenium Galaxy IPA, German Pilsner. Apricot Blonde Ale, ACE Witbier, ACE American Wheat.
Bottled: Smoked Red Rye, Old Tanglefoot Barleywine, Tripel, Dubbel, American Farmhouse Ale