So yesterday brewed a brown ale at 1.060 OG and pitched 2 packets of Nottingham ale yeast. Was pleasantly surprised to see it bubbling away this morning. Just got home and my wife tells me "your beer is about to explode" thought she was being cute or dramatic. She wasn't. I went downstairs and this is what I saw: My fermenter looks like it's about to explode! Help! Is there any good way to release the pressure without risking a geyser? If I could just defuse it I could swap out for my other airlock or rig up a blow-off tube.