I had to post to tell you all of my wild little yeasts I have fermenting in my wheat right now. I hydrated and pitched some cooper's dry yeast into a wheat batch, my 3rd batch thus far, and boy did it take off. It had about 5 inches of headroom in the fermenter, so I thought, hey, it'll be fine. Well, I was wrong. I was in class today when I texted one of my roomies to check on the fermenter. Apparently, the krausen had opened part of the top and there was foam all over my carpet, along with the airlock being clogged. Well, anyways, after an hour or two of cleanup, it seems that the krausen has subsided, so I put the airlock back on. It's at about 65F right now, and the thing is going the fastest I've ever seen an airlock bubble.
Anyways, moral of the story is, never underestimate your yeast- always use a blowoff.
Anyways, moral of the story is, never underestimate your yeast- always use a blowoff.