I was surprised with a full airlock on the one gallon cream ale kit. I think that I put nearly 3/4 of the yeast packet in by accident. My temp is 65 in the fermentor. I have sanitized and replaced 3 times. Also sanitized around the cap each time.
Now to my question: I am wondering how much flavor is affected by having a blow out? Seems that a lot of the sugar is lost. The “dough” in the airlock is super sticky. I plan to use either less yeast or 2 gallon vessel next time.