Is my beer carbonating in the carboy?

[JCarter]

So I made a 5 gallon batch of a Vanilla Maple Porter a couple weeks ago. When we moved the beer into the secondary carboy we added 64oz of maple syrup. It's been over a week and we've been waiting for the fermentation activity to subside before we bottle and carbonate it (don't want any exploding bottles). At the neck of the carboy there is something that looks like either trub from fermentation or it could be foam from carbonation, we're not sure. Is it possibly that our beer is carbonating from the sugar in the maple syrup?

 

[zachattack]

The yeast are certainly eating the maple syrup, so it's definitely fermenting. But unless it's in a closed pressurized vessel it's not carbonating. Just make sure the gravity isn't changing over a few days before you bottle.

 

[JCarter]

Thanks, I'll make sure to take some readings and wait to bottle over the next few days.

 

[FATC1TY]

Don't bottle it until the gravity is stable. The maple syrup is getting fermented out.