I have only brewed kits and partial mashes. I usually prime before bottling with 5-6 oz of table sugar for a 5 gallon batch. This has worked well with only an occasional gusher.
About a month ago I made an Irish Draught kit. I mistakenly used 2 oz of table sugar to prime 5 gallons. (I was thinking I was making humming bird nectar). Well I realized my mistake, while filling bottles, I decided to leave them in the relatively warm dining room for a few extra weeks. I tried two today and they are perfect. Nice head, lacey foam traced down the sides of the glass.
So my questions are:
Is there a large range in the amount of priming sugar?
Did I just get lucky?
Maybe is wasn’t fully fermented and there was still maltose in the beer?
Any tips are appreciated.