Home-brewed Saison - why so much foam?

Which particular yeast strain did you use? I've found that most Saison yeasts ferment very quickly and vigorously. When I bottle a saison, I usually only give it about a week in bottles. Even then, there is still a pretty high level of carbonation.

 

What was temp when pouring?
Did you verify that fermentation was complete via 2 hydrometer readings a few days apart?

 

My guess is 5 ounces of priming sugar in less than 5 gallons of beer.

 

3724 isn't a dry yeast. But anyway, the choice of yeast strain doesn't affect carbonation levels, assuming fermentation was complete before you bottled.

If you have gushers, it's because you bottled before fermentation was finished, or used too much priming sugar for the volume of beer you bottled, or didn't mix the sugar with the beer sufficiently, or have an infection. The last one isn't a likely cause after only two weeks.

 

agree with above sounds like too much sugar for priming. If this is the case, get those bottles cold before you open them and you can minimize the foam.

 

Can you tell us more about what the instructions said? And are you certain that whatever the instructions said per the number of gallons of beer that you verified that was the amount that you bottled? In other words, if the instructions said to add 5 oz. of sugar to 5 gallons of beer, do you know that you had 5 gallons?