Bottling Dilemma

[joecast]

ok, heres the issue:

went to bottle my porter tonight, fg around 1020
didnt check og but should have been 1070+

its been steady at that for about a week or more so thought i would pitch a 6g packet of morgans lager yeast thats been in the fridge just to be safe. also added about 1/3 my normal priming sugar (1/4 cup) since i didnt want it totally flat, i know 1020 means lots of residual sugars, but...

anyway, after racking into my bottling bucket (a spare fermenter), the yeast took on a familiar appearance. the brew started fermenting again :excl:

i brought the brew into the kitchen yesterday so its sitting about 18C and there is no way i want to bottle tonight while its bubbling (although slowly).

basically, i'll leave it till morning and check the gravity. 1020 was a bit high, but i dont want it too low. 1014 would be fine if it keeps going. hopefully i dont have to leave it too long and can bottle tomorrow night. i really dont want to move it back downstairs to cool it off again.

this happen to anyone else?? when i do bottle, should i just bottle straight from the bucket its in? i dont imagine it needs any more yeast or priming sugar now :blink:
joe

 

[Muggus]

I'm not entirely sure that the Morgans Lager yeast is specifically just a lager strain, it may ferment at higher temps, say 18 degrees.
The priming sugar you put into the brew may have got the yeast going again and continued fermenting.
It's a posibility, not to be certain.

As far as bottling goes, you may want to leave it until you know its finally stopped fermenting at 18 degrees or whatever it is out of the fridge, and bottle as is.

 

[Enerjex]

what's the recipe of the batch, inc volume etc that will give us a better idea on what the OG was and where FG should be around. don't bottle it at the moment!

 

[joecast]

don't bottle it at the moment!

:blink: what?? i just got done!

what i think happened was just the yeast re hydrating that made it look like fermentation (at least i hope). after an hour there was no activity and having everything out, ready to go, i went ahead and bottled.

i'll keep a close eye on them and may open a bottle after a week just to see where the carbonation is. i will probably move em to a cooler spot this weekend, so 4 or 5 days. usually i keep em warm for 1 to 2 weeks before conditioning a bit cooler.
anyway, thanks for the help and i'll let you know if i end up cleaning beer off the kitchen floor
joe

 

[shonky]

G'day Joe,

I reckon you'll be fine, probably just some CO2 coming out of solution rather than fermentation. You may see a drop of one or two degrees in FG with the added yeast but I would be surprised if you have bombs - at your SG there will be quite alot of alcohol there that 'should' prevent the yeast getting going strongly. (all care and no responsibility!)