Replace lid and airlock. Do not use this technique unless you used spring, well or distilled water. If all the above fails, it is possible the package of yeast was bad. The only solution is to add another package of yeast. It's possible the temperature of the wort was very warm when the yeast was added.
All beers take longer to ferment in lower temperatures.
Try moving your fermenter to a warmer spot in the house, or wrap it with a towel to help insulate it from extreme temperature fluctuations. All beer will complete fermentation faster if a secondary fermentation is done. A few overcarbonated bottles are usually the result of poor bottle sanitation, measurement error in individual bottle priming, or uneven mixing of sugar in bulk priming. Too much priming sugar may have been used. The beer may have been bottled before fermentation was finished.