Over Carbonation


I've been brewing BIAB 20 litre batches for several years and am happy with many of the resulting brews. However one thing that I haven't got right yet is my priming when bottling. I rack into a secondary vessel adding the recommended amount of boiled sugar solution prior to the beer. I avoid mixing the beer and rely on the sugar being mixed well by syphoning the beer on top of the sugar solution. My bottled beers often end up (sometimes very) over-carbonated. I have a couple of questions - would I taint the beer by giving it a gentle but thorough stir to mix the sugar solution more uniformly, and why are half of my batches over-carbonated while the other half are perfectly primed? I brew a wide range of styles from light pale ales to porters and stouts.Any advice would be very welcome.

Please help. 
I did not find the right solution from the internet. 



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