So, I normally bottle in 500ml swingtops, and usually they pour with a waytoobig head. I was using the priming sugar calc over at northern brewer, and put the temp in correctly / etc. Usually came back with 4oz +/- for corn sugar to prime a 5-1/2 gallon batch.
Figure I'd roll back on the priming sugar and see if that solves the problem, so have been using 3-1/4oz across the board. Same problem... open the bottle, it's not a geyser. Pour very gently down the sides o the glass, all foam.
I had a batch where I ran out of the swingtops, so capped some 12oz bottles to make up the remainder. The capped bottles were PERFECT, swingtops still foamy.
So confused as to what could be causing this. I searched on this problem and mainly found problems with gaskets or truly overcarbed beers. Any help would be super appreciated.
EDIT: Also wanted to say that the bottles were geysers when I just popped the top with two thumbs. If I open it a little more slowly, no geyesr but still all foam. Can't see going less than 3.25 oz of corn sugar.
Also, wanted to say that yes, the beer has fully finished fermenting (secondary and FG is the same for most cases).
<--- just putting him here because he's awesome.