Yes, that's what he meant.
You need to make sure your fermentation is done and that your beer is fully attenuated before priming and bottling. All that residual sugar is food for the yeast, which will make carbon dioxide. No place for it to go, carbonation. More carbonation (i.e., pressure) than the bottle can handle, boom.
Most of brewing is about avoiding things that go boom. Take my word on that one.