Last week I bottled a batch of red ale using the conventional 5 oz of corn sugar. A week later (I know I should be waiting longer) I open one (warm) and it is a total gusher. The beer is already carbed in a week ! The only thing I can think that I did is when dissolving the corn sugar in a pint of water, I let it boil a bit long. Since I boiled it longer the sugar water's consistency was thicker, do to more water boiling off. I stirred it in decently when it was added to the brew. The bottles are in my basement where it is a steady 70 degrees F. What should I do ? Leave 'em alone ? Try to make room in my fridge to cool down 2 cases of beer? In all of my batches I've never had this problem before. Thanks in advance, Adam.