I made a pale ale last month - AG and used Munton's Dry yeast. Kept it in primary for four weeks. Went from 1.072 to 1.030. At the three week mark I added an extra packet of Munton's Dry. Nothing much happened.
After a total of four weeks in primary I racked to a keg last week. I decided to keep the keg at room temp to condition further. Each day I open the safety valve - last night when I pulled up on the valve it released quite a bit of pressure.
I opened the lid this morning to take a sample and there was a thick layer of foam on top that looked like head from a freshly poured pint. The OG dropped to 1.024 so apparently some fermentation is still occurring.
Why is there so much pressure building up in the keg? It appears that the beer is carbing on it's own with no co2 or priming sugar added. How does that happen? Does carbonation affect a hydro reading?
My normal process has been thrown off by this beer b/c of the high OG - so things are happening that I am unfamiliar with.
Any help is appreciated.