I really do think that the prolonged gushers are due to a lot more than just volume of CO2. My first beer was a gusher... it was also a delicious IPA, but we bottled it way early because we'd brewed and were ferementing at a friend's house and they were leaving the state for 3 weeks. I doubt the volume of CO2 was any higher than what you might get in a bottle of highly carbonated Belgian-style ale... we aren't talking bottle bombs here, just gushing. When you opened the cap, it would slowly start to foam up, and if you set the bottle in the sink, would probably foam for a good 15 min or so. I'd pour it out in a mixing bowl and drink it that way...
Gushing in my mind is due partly to the CO2, but the underlying causes are probably based more on availability of nucleation sites where the CO2 can come out of solution and form bubbles (like Diet Coke and Mentos), combined with the presence of proteins and other compounds that allow for the formation of the foam. I feel like residual unfermentable sugars would factor in here somewhere. I'm sure that at some high carbonation level, even with 'normal' levels of the other considerations, you would be able to determine how much CO2 is too much, but it would be dependent on the beer itself.
So I guess that's my Chris White answer... it depends.
Cheers.