I haven't had many beer squirting issues after learning to keep continual pressure release going. When I was learning the system, I let the pressure ramp too high during my primary fermentation and the krausen got high enough to be blown out when I dumped CO2 out. It took forever to release down to wanted pressure and I lost a lot of beer. You want the beer as cold as possible if you are over pressured and want to release some. Otherwise, you need something that has adjustable back pressure relief for continual release.
Was your beer geyser during active or secondary/other fermentation? How slow are you releasing when you do?