I recently grabbed a case of bottled brew that had been sitting in my brew room for 4 to 6 months to give to a friend. I gave him the older brew to clean up some that wasn’t being drunk in a timely manner. I knew some of the styles were highly carbonated from sitting so long. Initially they were fine after the normal carbonating period. However, the longer they sit the more carbonated they get. Apparently, I make more than I can drink. On his way home he had a couple of them burst on him. The bottle. Not just the cap. I suppose the extra joggling around didn't help. I have been adjusting the amount of sugar that I use in the bottling process, but I'm not sure that is the correct angle of attack. I need them to carbonate, but not morph into bottle bombs. Any other ideas?