Maybe 12 hours or so after they got the wort in the carboy, that sucker blew up. I'd never seen an airlock full of krausen before; I suspect they also didn't strain it very well, since it seemed to be extremely green.
Seeing that makes me want to be even more meticulous with future batches. It's kinda like hearing kids screaming in a restaurant, which becomes a quick-fire method of birth control.
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