Barrel infection?

[BullGator]

So I have these 5 gallon barrels. I had rum in them for awhile but then put in 2 different beers for around 2 weeks each. My third beer has been in around 12 days. Today, one of them blew the bung out and started foaming out of the top. The beer was approximately 2 weeks old when I put it in the barrel. It was fermented in a temperature controlled chamber at 66 deg. It has been in my basement which is around 60 deg for 2 weeks in the barrel. The beer tastes fine. Is this an infection or maybe some minute temp change caused some additional fermentation?

 

[satph]

Is there any sign of fermentation in the other barrel?

 

[Mellman]

2 things.... 2 weeks in the barrel is not very long; i recommend at least 6 weeks.

As far as infection; what was your gravity going into the barrel?

 

[BullGator]

Gravity going in was 1.023 going in. I just checked it and its 1.022.

 

[BullGator]

The other barrel is doing the same thing albeit to a lesser extent

 

[Mellman]

What style of beer? That seems a tad high, probably just restarting fermentation

 

[BullGator]

So the first beer in the barrels was a Scottish Wee Heavy fermented with English ale yeast. The second was a iipa fermented with California ale yeast. The current beer is a Russian imperial stout fermented with English ale yeast.

 

[Mellman]

Just sounds like you transferred too early to me. If the beer goes south you'll know in the smell and taste.