This is a new one for me. I have a Wee Heavy/Strong Scotch Ale sitting in secondary bulk aging. I went away camping for 3 days and when I came back I found that the beer had pushed up into the airlock (see pic below).
I brewed this beer on March 29th.
OG = 1.080
yeast = WLP028 (Edinburgh Ale)
Racked to carboy (with minimal headspace) on May 10th...FG = at least 1.018 (I didn't actually check it when I racked, but 2.5 weeks earlier)
Beer was originally at 63°F...but my cellar temp has now risen to ~70°F
I am assuming that the increase temperature caused the beer to expand enough so that it made contact with the bottom of the air lock and then capillary action took over from there...but, is there an alternate reason this might happen? Could it still be fermenting? Infection?
Also, is there any concern about the beer now being in contact with the bottom of the rubber bung? Will off-flavors result? I guess I should just siphon off a little bit of beer to be safe, but has anyone had this happen to them?
(note: I fill my airlock with vodka)