Originally Posted by ScooterPrime
I cleaned up the mess around it and recapped it. The room stays pretty darn close to 70F. Picked that room because the least light gets in and the temperature doesnt change much.
Sounds like you're on the right track - but for future brews you really want to try to find a cooler room, if possible. Something closer to the low to mid 60's will keep your yeast a lot happier, and lead to a better finished product. Those yeast are likely to throw some fruity esters at those temperatures - fermentation creates heat, so if the room is pretty close to 70F, the fermenter itself is closer to 75-80, which is possibly one reason you had that big of a blow off!