ynotbrusum: Actually, it was a tad lower - 1.059 this batch and 1.066 last summer's. Re the onset: Based on my previous no-bubble experience, I figured I had a nice basement temp for fermentation so I honestly just let it be. FWIW, all spillage had dried. I have a spare airlock and will sanitize and stick it in there.
KellerBrauer: Me too. So far, my sanitation process has been solid. At this point, I'll let it finish and get a couple of friends to taste-test w/me before I bottle - if I do.
Slowbrew: Always possible!
Now that I think of it, it was harder than usual to get the lid off.
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So, if it was dried overflow, it likely occurred much earlier in the fermentation period and the issue of infection was likely not the culprit (though still possible, since the airlock was blown through and may have allowed ambient air through at that point - so likely not infected initially, but possibly infected once the blow through occurred). That is my best WAG and I think you will simply need to see how it turns out. It may be a wonderful beer, after all. Good Luck and Cheers!
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Thanks, ynotbrusum. I'll post next weekend after my dry hop stage is complete & I pop that lid again. Fingers crossed!