So yesterday I bottled my second batch of BM's centennial blonde. I always put at least one beer on a plastic miller bottle so I can check for carbing. I bottled 4.5 gallons with 4 oz of priming sugar. Instead of using Nottingham ale yeast, I used wyeast 3724. It sat in my 75-80 degree garage for about 3 weeks, fermentation was stalled at 1.035for two weeks or so which is normal for this yeast strain. I began to be impatient and pitched champaign yeast on the 3rd week. It's 5 weeks old and I bottled. Today I checked the bottle and found it to be firm already. I cracked one open and had a gusher. Granted this was a warm beer. Should I be at all concern?