I decided to buy a Beerbox for English beers to be dispensed as cask. This 4% golden ale was carbonated with 6g of table sugar per liter and is naturally carbonating like I have done 100 times but looks like it is about to explode. See pic.
Question is whether you have naturally carbonated in the BB and if your experience is the same?
Early in my career, I used what were called polypins in the UK, I believe cubitainers (for wine) over here. Similar construction material-wise, but with a simple spigot that stays positioned at the bottom. Back in the day, they were not only standard equipment for British homebrewers, but breweries sold beer in them for home/party use. With no way of venting other than opening the spigot, they always looked ready to blow. SOP was simple: draw a couple of pints every day to relieve pressure. Tragically, this means you must regularly drink beer. 