CO2 conditioning

[MashBag]

This sounds like an enzyme effect.
1006 still has some sugar, it's just unfermentable at that point.
Enzymes can break down longer chained sugars, making them available to the yeast.
This would show as a slow release of CO² & a rise in pressure.

[guypettigrew]

The simple answer to your problem is that fermentation had not finished when the beer was kegged. Resolve that and you will answer the problem.

This is an interesting point--does beer ever 'finish fermenting'?

Guy

[Meatymc]

Hi

So no sign of any of the beer being forced back up the gas pipe thank goodness - have now fitted the non-return.

From your replies I have to put this experience down to ambient temperature. As already stated, the keg (and CO2 bottle for that matter) are in a dedicated cupboard but in the garage so no temp control. With a keg-bottle-bottle-keg etc regime that means 6 weeks for ambient variations or in this case, from early April to late May.

Thanks again

[MashBag]

Hi

So no sign of any of the beer being forced back up the gas pipe thank goodness - have now fitted the non-return.

From your replies I have to put this experience down to ambient temperature. As already stated, the keg (and CO2 bottle for that matter) are in a dedicated cupboard but in the garage so no temp control. With a keg-bottle-bottle-keg etc regime that means 6 weeks for ambient variations or in this case, from early April to late May.

Thanks again

That works. Two things at play there.
One the volume would increase due to the elevated temperature, would raise the pressure.

And of cause yeast wakes up in the spring, like everything else.

Good shout!