All was going awesome, added apricot puree to my secondary, racked beer on top of it....As expected, kick started another fermentation cycle, initially started with some foam coming up thru the airlock.....checked the next day, foam right to the top, but no bubbling....odd I thought, so I twisted the airlock a little, and a few bubbles come thru.....Super, so the bottom of the airlock is clogged up with apricot bits carried up by the foam......Stupid me, not thinking that it may be pressurized, twist it a bit more, next thing I know I'm having a beer shower in my basement (in my undies no less.....). Not as nice as it sounds, smelled like drunken barf and had the same texture!! After it was all done I lost probably 6L of beer, and probably blew my batch with all the dinking around I did to stem the flow and control it a bit.....So this begs the question, how the heck do I avoid that from happening?? Thought about adding the fruit to the primary, but then when you rack over it stays behind with the sludge, so doesn't give much opportunity to meld the flavour....I've pored over many other fruit recipes, and they all say the same (add fruit, rack beer onto fruit, leave it)