Ok, I've brewed quite a few extract kits. The robust porter, amber cerveza, raspberry hefeweizen all have pretty knarly heads on them, as in I have to pour a little, and 1/2" will be beer and the rest foam....wait..wait...wait some more and slowly get it all out of the bottle. It might take 3 minutes just to pour! I store my beer in the basement which is about 68 degrees and usually dark. The beer was brewed over the winter so its aged a few months. The beer all tastes great but just have a lot of foam when pouring. Is it just a case of over carbonation and if so how do i prevent that? I haven't had any bottle bombs and usually do a primary and then a secondary and then bottle. I use the sugar that comes with the beer kits and boil that and add to bottom of bottling bucket and then transfer from glass carboy to bottling bucket the beer and let it swirl so it mixes up the priming sugars natually.