Priming Sugar ratio
 

I'm dealing with bottle bombs because I was off in my calculations of priming sugar. I brew 5 gallon batches, keg half of it in a 2.5G Corny and bottle condition the rest.

I took the normal 5oz of priming sugar, put half in the bottles and 2/3 of what remained in my keg. What am I doing wrong???

How much beer was left after you filled the keg and did you measure the sugar by weight or volume?

How long did your beer ferment before you bottled it? What was the FG?

The beer was in the primary for two weeks and spent another 3 in the secondary. I'm pretty sure it was a priming sugar misjudgment. I'm more concerned with how to remedy it....