Beer is carbed in one week. Help

[DPB]

I bottled my first lager last Wednesday. I went ahead and repitched at bottling time because it had lagered so long (9 months at 30-31 degrees approx.). I opened a bottle a week after bottling and discovered it is carbed perfectly, has great head and tastes great. Is this a bad thing? How can I stop it from carbing or should I drink it all tonight?

 

[BierMuncher]

If you lagered at 30 degrees before fermentation was complete...you threw your yeast into suspended animation. They can't ferment sugars at that low temp. Likely that if you moved to a bottle with additional yeast and set them at a warmer temp...the old and the new yeast went to work on your (excessive) unfermented sugars.

If the beer is perfect now...I might suggest you chill all of the bottles to suspend the fermentation process any further. If allowed to sit at room temp...you're likely to end up with pretty dry...highly carb'd beers. Maybe chill most of them and let a few sit at room temp to see if I'm right.

 

[ChshreCat]

If allowed to sit at room temp...you're likely to end up with pretty dry...highly carb'd beers.

Or if you're not that lucky, you could end up with highly explosive bottle bombs. +1 on chilling those suckers down right now if their current carb level is good. Could be that they just carbed up quick, but better safe than sorry.

 

[PseudoChef]

I don't think the OP ever said anything indicating that the fermentation is/was incomplete.

 

[DPB]

Fermentation was complete. I used half a pack of Nottingham into the bottling bucket. Whatever the case maybe I'm drinking what I can and chilling the rest to prevent any bombs. Thanks for everyones help!

 

[BierMuncher]

I don't think the OP ever said anything indicating that the fermentation is/was incomplete.

Hence the first word in my reply...