Beer too Fizzy

[foxbat]

I've had overpriming before resulting in gushers with kicked up sediment. The solution is to chill in the fridge before pouring. You may not like chilled beer on account of the parallels with lager but it's better than lost beer. 140g is a lot of sugar for a 23l batch and I don't think this hot weather helps. I've had gushers with 120g before. I find that 100g table sugar is enough for a carbonated/American style and 70-80g for a smoother British (aka the best in the world <ahem>) style.

 

[Clint]

My American wheat was primed with 246g of dextrose. Yes it's fizzy!