Well I checked one of my capped bottles of this the other day. I over did it with priming sugar, or there was brett in the carboy somehow. I did a wild yeast test on the brew and it came up positive. However I did find out that some belgian strains can give false positives. Either way it's overcarbed. I can't pour it into a duvel glass going as slow as possible even with having the glass cold and freshly rinsed. It tastes great but I might have to pop the caps off and let it vent some co2 over an hour or two time wise. The thing that worries me are my corked 750s. I don't know how I over did it on priming sugar considering I calculated for 65F which the beer was sitting at before bottling. Makes me wish there were a cheap reliable way to test for residual carbonation before bottling for homebrewers. I know breweries have a carbonation tester but those things are like $2000.