Originally Posted by Brewtah
I am sorry but it sounds like the classic gusher. Bacterial infection. Unless the beer is a ways from it's finish, major foaming is just not going to happen. The wort/beer needs sugar and yeast to create carbonation in the bottle. After opening, does it foam up in the bottle or just when pouring?
+1 sounds like a gusher. I've had my share of them. Sanitation errors are so easy. Just try to keep everything sanitary (including things like keeping your fermentor open for a limit amount of time when taking reading and decreasing drafts) and use something like this to calculate priming sugar: http://www.brewersfriend.com/beer-priming-calculator/
Also you can try sterilizing the bottles in an oven instead of sanitizing them.
Primary 1: Rootbeer milk stout
Primary 2: Rye IPA
Bottle Conditioning: Strong scotch ale
On Deck: ST. Bernadus ABT 12, OktoberFAST ale
Bottles: Hoegaarden clone, Lemongrass Ginger Wheat beer, Red Rocket Clone, Smuttynose Winterale clone