Too much priming sugar?

[6thGoal]

I had a few left over bottles that had homebrew in them that didn't get drank, for one reason or anything. A few months on, I decided to pop open each bottle in order to clean and reuse the bottles. When I took the caps off the 3 bottles, they appeared to be under tremendous pressure, enough that left unchecked, they probably would have exploded. The contents exploded out of the bottle when I popped the top.

This was a single hop IPA using all Citra. It was a 5-gallon batch that I added 4 oz. of corn sugar that was dissolved in two cups of water and put in the bottling bucket before I transferred the home brew out of the fermentation vessel. None of my batches have been short of carbonation, but should I consider reducing that 4 oz. of corn sugar?

 

[ApolloSimcoe]

3 Possible issues I can think of. To much priming sugar, fermentation wasn't complete at bottling and/or contamination. The amount of priming sugar seems within reason for 5 gallon batch if you had 5 gallons in the bottling bucket. Sometimes with trub, dry hopping etc you actually have less than 5 gallons come bottling time.

 

[6thGoal]

It was nearly 3 weeks in the fermentation vessel, from all indications fermentation was complete. Now the 5-gallons when taking into account the trub could be issue. I will have to see how this new batch comes out. Just bottled it last Saturday and will pop one open tomorrow.