So I got to thinking this morning and while I don't think there's an issue, I figured I'd ask the more experienced.
I just converted a chest freezer to a fermentation chamber. Does a great job of maintaining temperature and is rarely on. The only negative thing is that I need to buy more carboys to fill it now (17+ cu ft). And while as a newbie I like to lift the lid for a bit and look at the airlock bubbling away and the look of the krausen, I often get a good whiff of CO2. That burning sensation in the nose that lets you know fermentation is occurring.
So....has anyone ever have a fermentation chamber blow a seal/gasket/lid due to CO2 build up?