Maple Brown Ale - Overcarbonation

[BrewInTheFort]

I need some help on a carbonation problem I'm having. I brewed a full extract batch of a brown ale and added maple syrup at the end of the boil. I then let the primary do its thing for a week or so until it was ready and I transferred the batch to twp 3 gallon secondaries (cleansers). One secondary was straight maple brown ale and the other included oak chips and bourbon. I let these two secondaries sit for a while to cleanse. When I bottled, I used the standard procedure of boiling the priming sugar with water and adding it to the priming bucket, then racking on top of it.

For the bourbon oaked, I used 1/2 cup of priming sugar and ended up with about 30 12 oz. beers. The regular maple brown had 1/3 cup of priming sugar and ended up with about 26 12 oz. beers.

The bourbon oaked maple brown ales turned out a little over carbonated but a great flavor. The regular maple brown ales are way over carbonated and are almost to the point of blowing the caps. I'm assuming the amount of priming sugar is the issue but I can't pin down why. The amounts are pretty close and in fact the regular maple brown is lower with a few beers less.

Any help is greatly appreciated.

 

[Pappers_]

You can uncap the bottles and release some of the carbonation, then recap - probably a good idea if you are worried about bottle bombs, you can't count on the caps blowing off.

 

[BrewInTheFort]

Too late. As soon as you start to uncap, the beer comes spewing out. Almost like a volcano. I dumped the half batch.