Well, the all munich barley wine is in the fridge with a wYeast 1049 cake from the 5 gallon starter I made last weekend and it is spewing it's guts all over the inside of my fridge
Pitched around 11:00 PM on saturday and it had a nice 6 inches or krasuen by morning. Checked it last night about 24 hours in and the airlock was filled with crap and the floor of the fridge was covered in beer. I removed the airlock to clean it out and got a face full of krausen and hop pellet detritus. mmm.
Checked again 1 hours later and the airlock was once again clogged so i replaced it with some sanitized foil and will deal with cleaning up the mess when I get home tonight.
you know you always 'KNOW' about the exothermic reaction but I also have a 5 gallon pail of basil ale in the fridge, both have stick on thermometers and the basil is steady at 58-60 while the BW is cruisin at 66-68. so there it is, 8 degrees spread between a vigourus big beer and a slow to start small beer (only pitched 1 vial of white labs 002 in the basil as it is only around 1.040 and the yeast was very fresh (mr malty said it was okay).
**EDIT** that would be Wyeast 1098 excuse me