Didn't know if I should ask this here, or in the sanitation area, but here goes. Just brewed a killer Pale. Primary fermentation went perfect, moved it over to secondary to clarify. I use a box made from foam insulation and add frozen 2 litre bottles since its too hot here to ferment in my basement. Anyways, I went to keg it today and realized the airlock was low enough to let air pass freely in and out of my carboy. Probably has been like that for a few days since I add the bottles from the top. I'm not too worried about infection as the beer has completely fermented out in primary and from what I understand, the alcohol shouldn't really let anything grow(besides the fact that nothing is growing in it). My concern is whether I will get an off flavor from possible oxygenation and what that flavor will be so I know what to look for. Will it be a butterscotch flavor from diacetyl? I've had that a couple of times and have being trying to rid myself of that. Either my brewing skills are getting worse or my tasting skills are getting better, cause I keep finding something wrong with my final result. Thanks in advance for your help.
P.S. Happy Fathers Day to those with Brewmeisters In Training