Eaux de Yeast

[djangosullivan]

My latest batch of beer (15 gallons worth) was a clone of my first beer I ever made (arguably one of the best). Unfortunately, this time the yeast took nearly a month to finish primary fermentation at which point I bottled. I primed with honey as I have always done, but now that they have been bottled for 3 months, they are over carbonated, the head is HUGE, and the beer is VERY yeasty tasting. Any thoughts on what I can do next time to mitigate this problem. A secondary ferment had crossed my mind but I was too lazy/impatient to wait that long (regrettably).

Thank you

 

[android]

how did you calculate how much honey to add? and maybe you could just go with dextrose next time just to make darn sure of the amount you add. if you did add the calculated proper amount of honey, perhaps an infection is present, thus the gushing bottles?