Recently I have brewed two batches of imp stout that have exploded overnight. I understand that I need to pay more attention to the fermenter at peak times but I am looking for some tips o. How to prevent this from happening again. These are my first attempts at high gravity. The yeast used was wyeast Irish ale 1300 ml starter pitched at 70 degrees. The beers og were 1.090. Filled a 6 gallon carboy with 5 gallons of beer. Used a stopper with a beer line hose run out into a bucket of water. Both times the hose has become blocked and then beer explosion. Any tips?