The wort was at about 75-80 degrees ( room temperature). It could be the reason, but there is not much I can do to control with the facilities. Also, it was just a monster high gravity brew.
Do you know if the overflow is made of something different than wort (I.e. Is it more just...
Yesterday I brewed a monster Imperial Stout with a gravity of 1.13 and Nottingham yeast. This morning it had filled half a gallon of overflow, so I increased the bucket size to a carboy with half a gallon of water. By late afternoon the carboy had 2 gallons of overflow liquid in there...