I don't normally bottle except if I am running out of kegs. For my last two bottled batches (an RIS and a Strong Scotch) each ended up with highly carbonated (with deformed caps) beers. For each I used table sugar per an online calculator. For the first I thought that perhaps I hadn't considered the use of the right temperature that the beer was at. For the second I paid particular attention to the beer's temp but I still got bombs. All bottles fill glasses completely with foam (even tried wetting the glasses before pouring). Both were bottled after 4 weeks and the tastes don't indicate any wild yeasts working. Any ideas?