Thanks for the replies folks. I hadn't responded because I was testing out some of the beer under different age/chilling situations.
First, the oak was soaked in chardonay overnight prior to use.
Second, not of the bottles (I've opened around 4-5 now) have been pure gushers. Most just threaten a little foam-over when first opened. Then the beer itself is highly carbonated. Drinks a little like Duvel for the first while.
I didn't use too much sugar, because I know these beers sit for a while and too much sugar usually makes the last few dangerous. Beer Smith has be at 2.7 vols.
None of the bottles seem to be under crazy pressure. When I pop the cap the 'pfft' noise is about the normal amount. I'd had crazier back before I figured out homebrew shops "priming sugar" pre-measured bags were way too much.
What I think the problem was
: I bottled the saison at 1.010, when I think there may have still been enough yeast energy to get it down another couple of points.
It dones't seem to want to explode, but I am trying to fit as many in the fridge so I can get some of the suspended yeast to settle out.
Derek wrote:If you've got the fridge space, the stuff in suspension should settle out and stick to the bottom with the yeast. Right now that particulate is acting as nucleation sites, causing additional foaming. Cooler temps will also keep more C02 dissolved in solution.!
That is pretty much my plan at this point!
Thanks again folks.