I brewed a Belgian Dubbel yesterday that has taken off unlike any beer I’ve ever brewed. The OG was 1.069 and it has been fermenting in a swamp cooler at ~68* using Wyeast 3787 (Trappist High Gravity). Today at about 30 hours after pitching the yeast (I made and decanted a 1.8 liter starter), I noticed that I had blow off coming through the air lock and when I removed the bung to insert the blow off hose, the pressure built up inside the carboy was volcanic to the extent that krausen sprayed onto the ceiling and surrounding area to about a 4 foot radius. I’ve dealt with blow off before, but nothing like this! Is this yeast strain known for being an aggressive fermenter?