Originally Posted by kh54s10
The high temperature is not good. Was the 73 degrees wort or air temperature. If it was the wort temperature that is high but not drastically so. If it was ambient your actual wort temperature would have been quite a bit higher and not so good. The blow off is not unexpected and can even happen at temperatures in the sixties.
Keep the temperature controlled - under 70 and give it 3 weeks in primary then bottle.
Dropping the rubber grommet into the beer can lead to infection but most likely you are good.
I suggest starting EVERY fermentation with a blow off tube installed.
You typically want some ester production with a belgian strong, so I don't think the temp is bad, whether or not it's ambient or wort temp. Also, you shouldn't bottle without taking a gravity reading, not matter how long you let it sit.
I do agree with the last two points, though. If you followed proper sanitization procedures, you ought to be ok, and blow off tubes are very helpful. I give every batch a blow off tube until fermentation slows.