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: Red Zombie IPA
Primary #1 + 2: Centennial Blonde Summer Ale
Bottle Conditioning: Shmuck's Belgian Dubbel, Dry Irish Stout
Drinking: Citra-tennial APA, Honeybee American Wheat Ale