flars said:
I don't think your problem is the sugar used for priming it but how you are coming up with a measurement. Do you bulk prime or prime each bottle. Do you weigh the priming sugar charge or try to eye ball a volume measure? Do you know the volume of beer you are priming? A calculator like this one may be of some help.
http://www.northernbrewer.com/priming-sugar-calculator/
I don't prime to style. Some styles are too high and some styles are too low.
Bottle bombs are quite often bottling before the fermentation has completed.
I use BeerSmith for my priming info. I measure it out, dissolve it in a cup or two of water, and then pour it into the bottling bucket - I measure it on a scale, and yes, I know how much volume of beer I have - I use a measuring device in the boil pot before transferring to the bottling bucket. IF the recipe calls for it, I will prime to that carb volume, otherwise, usually 2.0 to 2.3 vols, and BeerSmith figures it out for me!
I usually only make Stouts, Porters, and IPA's and I just go with the original online recipes for carbing info unless I'm experimenting .... then I like to be cautious and go with 2.0 or 2.1 for the first batch of that experiment.
I've only had bottle bombs on a large scale when I primed to each bottle - I ended that right away, even tho it was in the recipe that way! Other than that, I've had very few bottle bombs since, maybe one per batch or so, which I chalk up to a weak bottle (almost always seems to be a Guinness bottle).
One batch was all gushers, never did figure that one out, but then I didn't have the help of BeerSmith at the time - as a matter of fact, that was one of the prime reasons for buying the computer program, to avoid those incidents! Even tho I'm a computer illiterate, BeerSmith has been good to me, and I'll recommend it to anyone with doubts!