I have been home brewing for about 2 years and haven't had issues with my batches (knock on wood). I only brew extract at this point and time. However, my last 2 batches...an IPA and a porter.. Have produced many bottle bombs. I have used 5oz of priming sugar in every batch I have made ( per recipes) and never had problems with earlier batches. I have a chocolate porter in the primary and was curious what some suggestions would be for priming sugar. Could I cut in half to 2.5 oz and still get good carbonation in my bottles? I want to avoid bottle bombs. My friends get upset. Lol