Hello all- A few days ago I racked my beer to the secondary (it's a bastardized porter recipe that I tweaked in a lot of ways and decided to add an insane amount of hops to). When in the secondary, I dry hopped with 2
3/4 ounces of cascade hops (from hop plugs I cut in half and popped directly into the carboy). The beer was not completely done fermenting when I transfered it to the new carboy, but it was almost done. Now I have noticed something strange. When I rattled my carboy around a bit, I noticed a fair amount of bubbles surfacing from the bottom of the carboy- as if the beer is now lightly carbonated! Is the thick layer of hops on the top of the carboy acting like a bottle cap preventing Co2 from escaping the carboy and prematurely carbonating my beer? My gut reaction is that I need to remove the hops from the carboy (probably the easiest way is to transfer to a new carboy). Anyone have this experience before? Any thoughts/suggestions? I need some help on this one.Thanks!
Alf