Definitely. I suggest you proceed with the process for practice, then send the finished beer to me for disposal
Personally, I doubt if a little air did any harm. Once the beer started flowiing, the natural co2 in the beer came out, and filled the vessel, so you were only splashing beer in CO2. Minimal oxygenation.
Time will tell. Worst possible will be an undesirable, but harmless, tase like stale cookies.
Have you got your second batch fermenting yet?
So far, I've had more experience thinking than I've had brewing....you don't think they are mutually exclusive, do you?
57 batches so far,
33 wine, mostly Loquat, peach, plum, prickly pear
22 beers and ciders
1 Tequila, from a prickly pear wine experiment that didn't work. I call it "Prickly Heat"