Extreme foaming

I made last weekend a 100% wheat batch (5 gallons). Below the details:

10 lbs Briess Malted Wheat
Hallertau Dom-Pellet: 1 oz @ 30 min
1 lb of rice hulls
IBUs: 18.4
Boling time: 60 minutes

After about 6 hours (after fermetation started), the bubber clogged and the fermeter lid wanted to explode. I removed the lid and there were tons of foam. I replaced the bubber. After 25 minutes, the foam again build up and I had to re-clean. After this event, I had no more "foamy" events.

Is this normal? How may I prevent this problem in the future?

Thanks, Nil

Opps!

Yeast: Lallemand Windsor (British Style Ale Yeast)

How big is your fermentor? And yes this is pretty normal. If you're using a carboy you can attach a blow off hose until the kreusen dies down. Not sure what to do with a bucket... I guess you could use a smaller diameter hose or something.

Another option would be Fermcap
https://www.homebrewtalk.com/f13/lets-talk-about-foam-control-drops-aka-fermcap-59261/

For a bucket, I take a two piece air lock, take off the cover and the 2nd piece, fit a hose over it and then fill it with santizer just incase. Stick the other end of the hose in a wine bottle w/ sanitizer