Had a little break in the weather this Summer and for various reasons--one of which was arrogance, another just plain stupidity, and others having to do with clearing out remnant grains and hops--I decided to brew a batch of ale on July 1. This was a 5 gallon partial mash that went just fine; the early fermentation was carried out at 68 degrees (I don't have temp. control so, you understand, the weather was extremely accommodating, at first. . . . ) But then the heat came. So, while the first four days of fermentation were good, the next two-and-a-half weeks were cooking at 90+ degrees--actual temperatures were off the scale. I used 05 yeast, bittered and flavored with Hallertau Mitterfruh and just thought to myself, "this is going to be some scary brew." Well, it's been sitting in the garage for almost two months and I cracked one open yesterday, then another today. It tastes like a Belgian (not totally unexpected), but what I can't figure out is why I'm getting uber gas from this bottle-primed ale. It's not infected, I primed according to my long standing regimen, I use swing tops so I haven't had any bombs (yet!), but what I've opened so far has just foamed out of the bottle for minutes! I can regulate the flow by adding hand pressure to the cap but no matter how long I vent, I lose a good fifth of the bottle. I've tried them cold, I've tried them at room temp, no difference. What's going on? I'm really curious.