Extra Fizzy, oh no!

Well, it's my first batch but I'm already worried about the carbies.

I've been extra careful of course but I opened a bottle last night (after 6 days in the bottle at the same temp as fermentation) and it didn't gush or overflow... but when I poured it into a glass the bubble just kept coming from the bottom, i could control the head pretty easily... and it didn't overflow or anything... but the bubbles just kept coming and my green beer had a definite carbination bite to it.

Any ideas? Am I doomed here for bombs or gushers soon? just keep checking every few days?

It's just a basic american wheat. I've already got my supplies ready for my next batch, gonna try a pale ale I think, keep things simple for a few batches.

Anyway, just thought I'd post and see what you experts think.

Thanks so much for your help!

That's really not a good way to tell whether or not you'll have bottle bombs. You actually probably won't, but without a hydrometer test you won't know.

Did you by any chance use a hydrometer? How much sugar did you add at bottling? How long in the primary and secondary?

Throw them in the fridge ASAP if they are already at the carbonation you want.