Explosive Fermentation

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Lockerbie

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I have a big porter that I pitched yesterday afternoon, today I come home from work to a blown off lid. I assume at least 6 hours without a lid. What should I do with this beer? Should I let it ferment normally, or turn it into a sour porter? Yeast used was Nottingham. I expect some off flavors due to this, but should I just try to sour it instead?

Thanks in advance
 
I doubt you will have any sour yeast in it yet since it is in primary fermentation, I would suggest (unless you really want to take a year or so to sour/condition it) you replace the lid, add a blowoff tube and ferment normally. The beer will have been protected by the natural co2 layer from it's own fermentation.

Keep on brewing my friends:mug:
 
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This was my IPA the day after I brewed it...tasted just fine when I opened the first one yesterday...

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