Originally Posted by cluckk
Some questions to consider: What temperature are you keeping the bottles at? How much priming sugar did you use? How did you dose? Did you add sugar directly to the bottles or did you use a bottling buck and dose the whole batch? What kind of priming sugar did you use? How did you calculate your dose of priming sugar? When you opened the sample, how vigorously did you pour?
As for bottle bombs, I wouldn't worry too much with plastic bottles (I notice you said they were "fairly pressurized", but if they were a problem they'd feel like rocks). They are much more dangerous with glass--shrapnel. Just feel them every couple days to see how they are doing. If one does rupture, cold crash them fast.
Thanks for the help guys. Temperature is the same as the fermenter. 70 degrees. Priming sugar was honey added to a bottling bucket.. used brooklyn brewshop kit recommendation of 3 tablespoons of honey disolved in 1/2 cup water for the batch. bottle foamed when opened but didnt gush and poured nicely.