Second batch I've brewed that is over carbed for me, just opened a couple bottles. First was BM's Black Pearl Porter, this one was another porter, my own recipe. I only used 3.5 oz corn sugar for more than 5 gal. It is good (especially if I swirl it for 5 min before I drink a glass) just over carbed.
I used Wyeast 1028, fermented for 4 weeks, no secondary, 65-67 deg until final week at 70. FG was 1.018. I think there must have been a some fermentables left at bottling, can't think of anything else. I suppose an infection but I can't taste anything and I had no other problems or signs of infection.
What is a good way to ensure full fermentation? Am I missing something?