Originally Posted by bigears
the bottles are sitting at around 8-12 C (46 - 53 F) in the house at the moment. This should help to slow down the carbonation process a little. I've wrapped both crates in a towel to keep the spotential shrapnel close to home
That's too low a temp. Put your bottles at a temp closer to 70F. You'll need the (relative) heat to keep the yeast active and the sugar to revert to carbonation. Test a bottle in a week or so for carbonation. If it is still too low wait another week. Chances are it'll be fine though. Then move the bottles to a cooler area to retard the process.
BTW, I usually prime my HWs with 1.25 C corn sugar and have never had a bottle bomb with beer.
How does that equate to your priming?