You're not a serious homebrewer if you don't have beer stains on your ceiling.
Very true, that!!!
I consider it part of the decor.
I'm thinking this might just be the sales pitch i use to explain to the wife why homebrewing is worth the effort and energy!
To answer another question the yeast was pitched at 73F, i don't have a refrigerator for fermentation (hopefully Santa is reading), but with the AC on it's 70F, which i know is a little warm but i haven't had issues before. The OG was super high though, .082, so with a good starter, high OG, and a smaller than should have been used carboy i had it coming
I hate to break it to you but that's gonna be way too warm. 70 degree ambient means the beer might be fermenting at 78. If you pitched at 73 the temp may have never dropped down to 70 and it may even be fermenting at 80. You can add 4-8 degrees to ambient temp. You never should pitch most ales over 70 degrees and you want to keep the temp of most ales at 68 (70-72 at the very highest!) which means you need a way to have the ambient temp in the low 60s.
I understand that you say you "haven't had a problem before" but I honestly think that if you tasted you beer fermented at cooler temps you would agree with me that there is an improvement. You may even be blown away at the improvment.
You don't have to have a refrigerator, a "swamp cooler" in which you immerse the fermenter in a water batch and cycle out frozen water bottles works very well. Be sure to stick a "Fermometer" or stick on thermo on your fermenter so that you have an idea what the actual temp of the fermenting beer is. Fermentation temp is one of the most critical aspects of brewing. It is essential to consistency!
Also, if you pitch a bit cooler, say around 64-66 and keep fermentation temp between 66 and 68 for most ales you will have less issues with blow offs.