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Hm. Not had that problem (lowest I ferment is ~62) but I'd think bringing the temperature up to about 70˚ for a couple of days after fermentation and before conditioning would force much of the CO2 out, perhaps with some extremely gentle agitation.

Don't use dry yeast in a Belgian. It's really not worth the $5 savings. Get a good pedigreed strain of liquid Belgian yeast (there are scores of them out there, with huge differences between them). I like 3787. For a Dubbel, the Chimay strain might be good (1214). I'm trying 3522 next.

Ecch, I find big-name places sparge their coffee too hot, extracting too many polyphenols. And they don't do anything about channelling! Much better to do it at home.

Ratebeer.com and beeradvocate.com are both great rating sites that offer a classification. Neither of them use BJCP classifications, but you can always tell what styles their categories correspond to.

Full boils are good for extract, too, you'll get less kettle caramelisation and thus a better colour, as well as better hops utilisation. 7.5G is enough for AG if you watch it like a hawk for boilovers and syphon aggressively. I boil from ~7G and leave less than 2qt behind to get a solid 5G.

Unadulterated? Really? This is unadulterated: Our Revels now are ended : These our actors, (As I foretold you) were all Spirits, and Are melted into Ayre, into thin Ayre, And like the baselesse fabricke of this vision And Clowd-capt Towres, the gorgeous Pallaces, The solemne Temples, the great...

The way to get your hefe's young is to cut down the time between brew and bottle; it still needs 3 weeks or close to it to bottle condition properly. That said, I think the sweet spot for drinking hefe's is 6-10 weeks after brew day, so you really don't want it that young. I had a three month...

In Canada, cold shots are 250ml cans of Molson-made strong beer with a target right on the can for shotgunning. Just saying.

What do you suggest as good hop substitutions? My options are Noble hops, Styrian Goldings, Northern Brewer, or weird ones (like Palisade, Bullion, Perle). Freaking hop shortage.

Crappy picture taken with crappy camera in my Macbook. So shoot me, I'm drinking St. Ambroise out of a Chouffe glass.

If you're using 3787, then yes, your three gallons could've krausened up to the top of your 6.5. That strain is a krausen monster. And delicious. The biggest problem with attenuation in that strain is that the viable yeast cells all end up in the krausen. Try swishing it around? -Kai

Get your decoction technique down pat first. Your malt will be poorly-converted (heck, the pros had poorly-converted malt until twentieth century). Another advantage of this is that it will allow the production of rare or extinct varieties of malt, like wind malt or historical brown malt. Go...

Other goldings, first gold, fuggles, styrian goldings, willamette.

One side is great, family with a couple of really cool foster kids 4-8 yrs old. Other side is a bunch of 25ish guys who have loud barbecues 'til 4am several nights a week. On the bright side, I think he has a pretty good shop that could be useful for homebrew equipment. ps doesn't neighbour...

The only, only time you should dump a brew is if you've finished it, bottled and aged it, tried it and nearly vomited, aged it for twice that long again, tried it again and nearly vomited again. It's damn hard to ruin beer. I've managed once.

Only thing I'd wonder about is whether you really want Galena flavour in there. Isn't Galena primarily a bittering hop for a reason?

Side note: orange zest is best at flameout. To misquote Pierre Celis (the father of today's witbier), if you can smell it "It is only for the neighbours". But I expect you'll still get some and it will be good.

I'd bet that it did its thing while you were sleeping, or glancing the other way, or something. CO2 released on shaking is residual carbon dioxide in suspension, which you usually get post-fermentation (although I suppose in very early stages of fermentation it could occur similarly). Either...

Well, with nothing to go by, let's say 1.012.

Alexander Keith's has zero to do with an IPA (or a good beer). Its flavours are DMS, adjunct, and pissy phenols. I live in Halifax, where it is inexplicably popular. Bud Lite is boring but skillfully made; this is definitely neither. Let's not talk about the weird neon-yellow colour. It is not a...