Not sure I am using the right terms here, so correct me if I am wrong. I brewed a batch the other day, a pale ale with Pilsner and Maris Otter as the main grains. Having never used Pils I was kinda excited to try it. All went well and the wort went into the fermenter. I had about 5 gallons in, used a sachet of Bry97 as my yeast (I had it on hand so I went with it). It took about 12 hours to get moving, but I expected that. My bucket went on a maiden voyage in my new fermenting fridge. Set it to about 65 degrees and used my inkbird to regulate. After a day or two, checking every day to see how fermenting is going, I notice a small puddle of what appears to be Krausen near the door. I open the fridge to find that my airlock had clogged and I have had a blowout. Cleaned everything up and put the airlock back on. Next day, boom another blowout. My question is, as I have never had one of these while fermenting in my closet, would having a temp controlled environment cause the fermentation to be so good that this would happen? Like I said, never had this happen once, let alone twice. Any input is welcomed.