Side effects from too much priming sugar?

I was lazy and used some priming tablets I had on a small pale ale batch. It fermented 2 weeks, dry hopped, and I let it sit a 3rd week. FG reading was 1.009 at bottling and I didn't have any bottle bombs or anything. The carbonation level is relatively normal but a little strong. My main concerns are I noticed a small ring of krausen on some of the bottle necks, the beer is cloudier than usual, and there are some faint yeast phenols. Is this a side effect of too much priming sugar or another issue?

 

@corbmoster 3 weeks carbonating in my pantry, hot summer here so probably 72 degrees ambient. Then a week in the fridge before opening.

 

@CADETS3 OG was 1.049, checked the gravity after 1 week and it was 1.027, after 3 weeks it was 1.009 when I bottled. Brewers friend calculator showed 82% attenuation. I'm thinking it was too much sugar and/or maybe they got too warm in my pantry.

 

@corbmoster No I only took the one gravity reading, I also assumed it was done after 3 weeks. I've been doing a PBW soak followed by a Star San soak on all my bottling equipment and bottles so I hope it's not an infection issue.

Any chance sanitizer solution being sucked into the beer could cause these issues? Sometimes during fermentation I notice a little bit of the sanitzer solution in the air lock is lower.