Yeast overflowed through airlock

[wineANDbrine]

So I had a Belgian blonde ale in my primary and it seemed to be fermenting fine. After 3 days I came home and it seemed that all of or the majority of he yeast bubbled out of the airlock. I cleaned it up and checked my specific gravity.. It was 1.019. According to the recipe I'm following, my target SG was 1.012.

It smells and tastes just fine.

Has anybody had this happen?

 

[Hello]

You. Clean up and sanitize the airlock and bung then replace and let it finish fermenting. Next time maybe you could use a blow off tube.

 

[wineANDbrine]

You. Clean up and sanitize the airlock and bung then replace and let it finish fermenting. Next time maybe you could use a blow off tube.

I did that when it happened. That was 5 days ago and the gravity hasn't moved since then.

 

[te-wa]

you fermenting on the warm side?

 

[wineANDbrine]

you fermenting on the warm side?

No, it was at between 68 and 70 degrees.

 

[te-wa]

i ask b/c i was just reading a method where one can ferment at 70 then raise the temp one degree every day until it reaches 80, hold there for 2 weeks (approximate)
can't find that link, tho.

 

[wineANDbrine]

You. Clean up and sanitize the airlock and bung then replace and let it finish fermenting. Next time maybe you could use a blow off tube.

I ended up letting it sit for another week. The gravity finally went down and it tasted pretty decent. I bottled and am just waiting to see how it turns out. Thanks for the suggestion.