Dear Friends, could you please help me to understand why a bottle 33 cl of beer correctly primed (6 grams/liter of corn sugar, 2.4 volumes CO2, FG 1.002) and no infected, but not completely filled up (let's say, half filled) is quite exploded when I opened it after 2 weeks of conditioning at 25°C degrees roughly? The other bottles (correctly filled up) have absolutely no problems. Thanks so much! Ciao! Carlo from Italy