+1 to controlling temps.
I brewed this before I had temp control, and the fermentation was... vigorous.
I smartly had the bucket in a sink, and the lid was not completely tight, so it just popped open and barfed krausen into the sink rather than blowing the lid completely. This subsided after 8-12 hours so I refastened the lid and wiped down the outside of the bucket.
After bottling and conditioning it was delicious.