Beware the Honey

[siege]

I'm looking for advice because I really don't want to write off ingredients as too hard to use right.

I've only had two batches of beer that were over carbonated in the bottle.

1. Ale with honey in primary. It was fine after 3 weeks but I left a few and drank other beers for a while and after 3 months every one that was left gushed like mad

2. London old ale with molasses in primary. Ran out of coopers tallies so used some thinner glass bottles. Actually had 3 bottle bombs shock horror.

Both of these batches were
- stable at FG for 3 days
- bulk primed with table sugar
- left to carb in the same cupboard as all my other bottles batches none of which had similar problems.

So I'm thinking honey and molasses have some long dextrins or something which take forever to slowly ferment?

How long do you guys leave them in primary?

Or should I just forget it and keg anything that has honey or molasses in it?

 

[barls]

honey is a slow fermenter. i generally leave most for an extra couple of weeks just to be sure or it may be my laziness.