Sounds like you caught an infection from the **** floating in it. Otherwise I would've said you bottled either a) before it was done fermenting or b) added too much priming sugar. But with your statement of floaties in it + spraying all over. I'd have to say you got infected bottles.
Just my .02. I'm sure others a lot more experienced than I could give your better explanations or solutions but from where I stand I don't think there's much you can do about it. If you chill the bottles severely you might be able to get one to not foam all over the place.
Did you try tasting any of the ones that had foamed or were they unsalvageable?
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