Fermentation filled airlock-contaminated?

[StuckBrauer]

So I've been brewing for about 4 years now, and I've never had a need for a blowoff tube. I ferment in the 5 gallon ale pail buckets (you know, the ones with markings for up to 5 gallons and then lots of headspace).

So yesterday I brewed an alt bier with an OG 1.052, pitched whit labs Dusseldorf Ale yeast at 62*F. I had made a small starter and pitched the whole thing at high krausen. I had never pitched at high krausen before, but I didn't have time to make a large one and wait for it to finish so I could decant and pitch just the yeast.

Today, the wort was fermenting at 66*f. I wrapped a wet towel around it, placed a fan to blow on it to try and get it back down to 62*, and when I came back to check on it an hour later it was still at 66* and the airlock had filled with wort.

I set up a blow off tube, but as I've never had this happen should I be concerned that my beer is contaminated? Or could this be caused by the type of yeast, temperature of fermentation, or the type of starter I made?

 

[ColoHox]

All of the things you listed could contribute to a more vigorous fermentation. Your yeast was ready to go! Is there a larger volume of wort in your fermentation vessel compared to normal?

Actually, I am quite surprised you have never needed or used a blow-off in 4 years of brewing. Although, buckets don't seal very well, so I guess there is not as much pressure trying to vent from one opening.

It is unlikely your beer is contaminated.

 

[Paradingbull]

You will be fine. You have lots of stuff pushing out, would be hard for anything bad to push in. Blow off tubes are made for this very thing. Clean it out/sanitize/replace as needed during this violent phase, when it slows in a couple of days go back to a regular airlock.
Your temps look ok, keep the wet towels/fan going at least until it slows then decide based on your temps.

 

[StuckBrauer]

Thanks guys! The rest of fermentation went fine. Hopefully, I was just worrying too much.