I'm a new homebrewer. My second batch of beer (a porter) has been fermenting in my primary in my basement for the past week. The temp down there has been 59 to 61 degrees. I was worried that such a cold temp would inhibit my ale yeast from doing its full job (although over the past week the krausen came and went, there was a lot of bubbling in my airlock, and a layer of trub has appeared) so I decided to bring my primary upstairs to let it spend a week in my kitchen which is usually at about 66 to 69 degrees. However, on the way up the stairs I banged the carboy against a step and the airlock fell out! I quickly freaked out, picked the airlock up, rinsed it off, mixed up some starsan, sanitized it, and stuck it back into the carboy's opening. The carboy was probably only open for about two minutes.
My questions is: Is there a big risk I could I have infected my beer by having the carboy open for 2 minutes?
Also, if a more experienced homebrewer could give me some feedback on the temperatures I've had my primary at, I would be most appreciative. I'm still getting the basics down!
Finally, my first batch (a stout) is currently bottled and carbonating at about 61 to 63 degrees. Has anyone carbonated at this temp? Or should I move the bottles somewhere warmer?
Thanks so much for taking the time to read this post! I appreciate it.