I have had 2 batches turn into gushers. One was completely due to my priming solution being too high in sugar, which caused over carbonation in a few bottles, this led to some bottle bombs. My problem was that my priming sugar was actually maple syrup due to the recipe, and my syrup turned out to be more pure than the type I was told to use... So it was more easily fermentable and thus my calculations were wrong. Many broken bottles, many geysers that reached the ceiling.
The other time was due to a bacterial infection. A pellicle formed on the surface of my brew, but I wasn't sure if this was natural oils from hazelnuts, or something nefarious. Turns out it was the latter. Every bottle results in what would be considered a gentle gusher. Nothing violent, but definitely led to a lot of foaming and wasted yield. If I wanted to drink it, I needed to split a single bottle between 2-3 glasses. Not fun