So I had my first blowout, well legitimate blowout I did have on with my first Norther Brewer Caribou Slobber due to high fermentation temps. Now that I have temps under control trying to find out what would have caused it. The only new factors I'm considering is either All-grain vs Extract fermentation, Higher OG than any beer I have done so far, or pitching onto the yeast cake (although I did this with NB Dead Ringer with no problem). I'm using the American II strain and have the fermentation chamber at 64-65. It was bubbling just fine for 3 days and when I went to check Wednesday night it had a small blowout (only covered the side of the lid, wasn't enough to go down the side). I'm using a 6 gallon bucket so had 1 gallon of head space. Considering the vigorous fermentation you normally get from NB's CS and my second kit didn't blowout figured I didn't need to use a blowoff tube. Should I have started fermenting this one at a lower temp say 62-63 then raised it? Any ideas will be appreciated.