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I'm conditioning an IPA. After 2 weeks in primary and 2 in secondary all activity had ceased. Then I dry hopped fairly modestly - 75g or so - and 2 weeks into that the thing seems to have gone CO2 crazy. Last night I pulled the Corny valve to equalise pressure. Tonight the keg has enough pressure to dispense very quickly. How can this be happening? The gravity isn't dropping any more from a reasonable 1.012 (from ~1.050), so I don't get what's powering it. Any ideas?!

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The hops are creating nucleation sites for the CO2 to come out of solution in the beer.

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    That's the kind of thing Lt Commander Geordi La Forge says to Capt Piccard – geotheory Aug 15 '15 at 20:36
  • @geotheory lol too true – fthinker Aug 16 '15 at 0:56
  • The effect is vigorous and surprisingly persistent. I didn't add any pressure and it dispensed for several days. In fact I had to let pressure out to dispense. Dry hops still in at this point (lazy brewer..), but it stopped when I removed them. Remarkable. – geotheory Sep 2 '15 at 15:00
  • That's because the pressure built up in the headspace of your keg. – Denny Conn Sep 2 '15 at 16:17

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