how long did you give it to ferment, at what temp, and what's your priming sugar procedure?
In this case I had poor records, I accidentally deleted it in Beersmith. Typically I'll ferment about 7-10 days. The temp previously had been somewhat controlled with a cooler and water. I would normally ferment around 62-64. The priming sugar procedure was to use an online calculator to get the amount of corn sugar. Boil this for a few minutes and add straight into the bottling bucket and stir.
I believe on this one I added to the bottom of the bucket and transferred on top of it, probably didn't stir enough. Since every bottle was acting this way I suspect it was way over-carbed.