I bottled a Winter Warmer using the correct amount of priming sugar. After 2 weeks of conditioning at around 70°F the beer was pretty much not carbonated at all. I posted in another post about this with the ABV of around 8% and figured the yeast could not handle the ABV so it couldn't carbonate any further. So, now over 3 weeks in I opened a few bottles after refrigerating for a few days and some of them are over carbonated. From research the correct amount of priming sugar should end up carbonating the beer perfectly no matter now long it has been conditioning but I am still getting foamers. Due to this I just put as many of these bottles as I can fit in my fridge in attempt to crash them and stop the carbonation action. I put the rest of the beers in my basement which is near 60° in the hopes that they will slow the chemistry and slow the carbonation until I have room to put the rest in the fridge.
Is there any way to correct this? I'm disappointed because I keep have this happening to my beers, no matter the style and yeast strain and it sucks when pouring because of the over-carbonation. I've brewed 14 batches of beer and keep trying to perfect the carbonation based on my previous brews and priming amounts but it seems to keep getting worse over time no matter what I do and I keep reducing the amount of priming sugar, even after calculating it to the beer style. I also keep my beers in primary for about 2 weeks and secondary for at least a week (at the correct temperatures), depending on style, so the fermentation is definitely finished before bottling.