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Old 01-29-2008, 07:12 PM   #1
Oct 2007
Posts: 16

I have a Pilsner Urquell clone that I have been lagering since Oct.
My basement has been at around 45 degrees for the last 3 weeks so there has been no activity in the carboy.

I brought the carboy up stairs 2 nights ago so that I could warm it up and trasfter to the botteling ale pale and there is now a larer of foaming (like a head) that is about 3/4 an inch high.

Is this because the beer yeast has warmed up and is now a little active.
Would it be ok to bottle like this still?
Shoudl I worry about putting less priming sugar in there since it may be active?

What is the air speed velocity of an un laden swallow.

Thanks in advance

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Old 01-29-2008, 07:14 PM   #2
RICLARK's Avatar
Nov 2007
Grand Ledge, Mich
Posts: 2,534
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Im confused? Did you put Priming sugar in before you Lagered? also did you wait to lager until after you secondaried? I think that the foam is from Splashing it around while bringing it up stairs.

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Old 01-29-2008, 07:20 PM   #3
Redweasel's Avatar
Jan 2008
Kansas City, MO
Posts: 409
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Would that be an African Swallow or European?

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Old 01-29-2008, 08:22 PM   #4
Oct 2007
Posts: 16

Sorry for the confusion.
I have nto added any priming yet.

It is not from splashing around the head or foam did not show up until the next day (when the beer got warmer)

I have transfered from Primary to Secondary a couple months ago and it has been in the secondary since then.

and MATT "well I don't know that,,,,,,aaaaaah"

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Old 01-29-2008, 11:34 PM   #5
malkore's Avatar
Jun 2007
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has the gravity changed? it should have been done in primary, then racked to secondary just to age, not to ferment any further.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

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Old 01-29-2008, 11:37 PM   #6
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Jun 2006
UP of Michigan, Winter Texan
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In order to be of any help, we need a little bit more information.

What was the sg when you racked it to secondary, and what is the sg now?

What was the original temperature you fermented at, the secondary temperature, and then the lagering temperature?

I wouldn't bottle it yet- not until you know that it's 100% done fermenting!
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