I checked the SG of my fermenting pilsner yesterday and it was already down to 1.010 (from OG 1.050). I was a bit late for a d-rest but decided to go ahead and do a one anyway so I raised temp from 13C to 18C. Since raising the temp it's been releasing a lot of gas in the last 12 hours. Is this because increasing the temperture causes the CO2 to be released from suspension? How does this affect the priming sugar calculation? What temperature is used for priming sugar calculation in the case of a lager that's had a d-rest?