if you're using glass bottles you need make sure you don't over carbonate it, or they'll rupture and make a huge mess. make sure your brew is fully fermented (if you're not using a hydrometer, taste it, it should be 'dry' with not a hint of sweetness) before you bottle it. use a priming sugar calculator that accounts for ambient temperature. the perfect amount of priming sugar for a completely flat batch in a warm environment can be too much for one at a lower temperature that just finished fermenting, much more starting dissolved co2. plastic bottles are much more forgiving, they won't rupture catastrophically, and you can give them a squeeze to feel the pressure at any time. if you over carbonate, it's going to be a pain in the ass either way though. all the yeast at the bottom acts as nucleation points for gas bubbles, and when they rise they generate more bubbles, and the whole thing foams over. in that case, twist the cap off as fast as possible, and have a large vessel to catch all the foam, and just let it degas. don't try to put the lid back on or you'll spray yourself and just have to deal with the same thing again next time you open it.
Canada