I feel fortunate to have never had a fermenter blow the lid or the airlock yet in the 25+ batches I've done. I do have impeccable temperature control though and prefer to ferment on the cool side of each yeast strain's range which helps tremendously on minimizing explosions!
Next up: The Hops of Wrath (DIPA)
Primary: Amber Rain (Dry Hopped Spring Amber Ale)
Bottle Conditioning: Spring '14 Kolsch, Swamp Monkey Belgian Golden Strong, Vienna Lager