Last week I went to bottle and had a bit of a problem, I posted about it in the bottling & kegging forum. I had to rack the beer back into the fermenter with the priming solution in it. So it roused up the yeast a lot. I was advised to give it a week to settle again. Tonight I took a peek and I noticed a creamy foam on the top. It smells fine, a bit yeasty, but fine.
My assumption is that the temperature in my apartment raised a few degrees and the CO2 came out and raised some yeasty foam to the top. When I went to bottle last week I was .002 higher than I expected in terms of specific gravity. I'm not so much worried as curious as to why it happened. It smells great, like I wrote, which is good. Should I bottle in the next few days?