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Maybe you needed to leave more headroom in the bottles. Did you use a bottling wand ? I usually use a wand ,fill to the rim and when you remove the bottle there is room at the top.
Pathracer-
Yeah I tend to use a wand. Being a stout in dark bottles some of these were slightly fuller than usual but most have about 2-3cm headspace.
The only thing I can think of was that it was higher (1018 as opposed sto about 1014) than I usually bottle, although it had had over 2 weeks in the primary, first week around 20c. I'm wondering if I didn't add enough extra yeast to counteract the extra sugar although if have thought that would lead to extra fizz in the bottle.
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When I bottle I'll get it just to the crown cap point. When you withdraw the wand it takes the liquid just at the 'neck' of the bottle.
@byjoshuawilliams you might have to let secondary fermentation wait a little more before bottling. Stouts definitely need at least a month to condition. Still wondering if you had a wild yeast if you are using bottled yeast to make the starter?
Jw89
Mr_Sworld
None of the usual signs of high carbonation though. Not much fizz and the mouth feel is just about right for a stout.
Adding extra sugar and yeast to this kit is pretty common as it at peters only send them out with about 6g which is never enough.
I'm tempted to cool a bottle and see how it does then.