Originally Posted by WooHokie
They were in the fermenter for three weeks and aged in the bottle at room temp for three weeks then in the fridge for two days.
Did you check your FG? Was it consistent 3 days in a row? The first batch that I did (and opened tonight) was in the primary for 3 weeks, in bottles for 3 weeks, and then in the fridge for 6 days.
Because I didn't use a hydrometer for my first batch, I have no way of confirming that my fermentation was done (although I think it MUST have been). I'm simply chalking up my overcarbonation to not taking FG readings and hoping that moving forward, since I've taken FG readings, I won't have the problem again.