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I'll first start by saying Belgian IPA is a hard style to nail. Balancing phenolic Belgian yeast character and bitter hops isn't an easy game. As far as yeast selection goes, Ardennes is a great strain that's easy to work with and attenuates well. Its been quite some time since using it, but...

I second removing all of the Crystal 10L malt and reducing the CaraPils to ~1-3% of the grain bill. You want that thing to be bone dry if you want hop character to shine (if it even can in a beer that big). Also, the high amount of malt/alcohol in the beer will provide the body you need...

I agree 100% with this post. If using it solo, use it in a higher gravity beer or with a little crystal to intensify the character. Or use it to complement other tropical type hops (Citra, Mosaic, Galaxy). It's also got a little bit of that earthy/herbal thing going on, comparable to Mosaic, but...

I tried to purchase WLP029 from my LHBS and several online stores. White Labs must have made a bad batch because nearly every place I checked is out right now.

I'v had a lot of success with a 1:1 Citra/Mosaic combo in a double IPA. I think the character leaned a little bit more Mosaic. Overall the combo is amazing. I've seen people mention Fresh Swueezed without mentioning Surly Todd the Axe Man which also uses the Citra/Mosaic combo.

This is a pretty useful site for starting out: http://www.maltosefalcons.com/tech/guide-saisons-and-saison-yeasts The only time I brewed 3724 was this past spring and I regretted pitching too low (~65 F) because it stalled after day 3. ~1 Liter Starter. Took around 30 days of so after I...

I recently used debittered black malt as the primary roasted malt in a milk stout and I found it didn't provide the acidity/bitterness I wanted. I would recommend switching out the debittered black malt for roasted barley and reducing the quantity to roughly 3/4 lbs. The roasted barely I used in...