As you might notice, I'm more of a lurker than a poster here, but this time I need a little advice and maybe some commiseration. I'm brewing a blueberry wheat, not dissimilar from a regular wheat recipe I've done before. It consists of Light DME and Wheat LME (3lbs per), Kent Goldings and Wyeast American Wheat Ale in a smack pack. After the boil was done, I added one pint of fresh blueberries I had frozen just to get rid of them and three pounds of flash frozen blueberries (my plan is to rack onto another 2.5 - 3lbs in the secondary. I came up with a starting OG of 1.052, which is in line with my beersmith recipe calculations.
My problem is that I did not account for the space which the blueberries takes up (I use a 5 gallon plastic bucket I got from a restaurant I used to work at) and when I hit high kreuzen yesterday while at work, my airlock popped off and the expanded blueberries forced the lid of my fermenter off as well. In all, I estimate the wort was exposed to oxygen for about four hours before I discovered it and was able to substitute an improvised blow off tube. This morning, foam had stopped exiting the tube and I replaced the airlock. I'm now getting bubbles at about one every five seconds. What are the chances that I will have gotten an infection in the wort? I keep my fermenter in our finished basement in a shower stall which is immaculately clean and has not been used in over a year, so I'm somewhat confident that Brett or Lacto has not set up shop down there, but I'm by no means an expert so I'm hoping someone else may have experienced something similar.
*mental note, "buy a larger fermenter for fruit beers."