I brewed 5 gallons of a DME-based hefe. Simplest recipe I've ever found. Three pounds Bavarian wheat DME, three pounds light pilsen DME. Let it ferment for a week...no action in the bubbler for a couple days. Primed it with simple syrup made of 3/4 cup white sugar boiled into a cup of water and bottled. That was two weeks ago. Two DAYS ago, I opened one for a taste and it was delicious. Tonight I went to open one and foam shot a foot up from the bottle...tried three more with the same result. Is my batch ruined? I've never had this happen and of course it happens on one of the best tasting batches I've brewed. Only thing I can think is that I used too much sugar...but it's actually less than what several calculators called for.
Appreciate any thoughts as I will likely brew this recipe again...just want to prevent the excessive carbonation.