I have a double IPA (OG 1.077) fermenting right now, and it's
acting a bit unusual. I'm using a 2nd generation of Wyeast 1272, and
after a somewhat slow start, it started blowing through the airlock. No
big deal, it's happened before with this yeast. I have been slowly ramping the
temperature 1 degree per day to ensure a good attenuation, and when I hit
72 degrees, it started blowing through the airlock again. I pitched an appropriate starter at 62 degrees. Any experience
here? Should I be concerned?