One other thing to keep in mind and consider is ensuring the beer is absolutely at final gravity before bottling.
There is always a possibility that being impatient and thinking the beer was done it may not have been.
Bottling and carbonating is a pretty exact science. The residual yeast consumes an exact amount of added sugar to produce and exact amount of CO2 in a confined space.
Assuming you weigh out the sugar to the gram, properly mix the sugar and confirm the FG, verify the given temperature of the beer when bottling(Co2 volumes in suspension will vary given temperature) and allow the proper temp to carbonate and then refrigerate there really should be no issues and a perfect beer.
Any variation of these items or an infection will cause over/under carbonation