So when I went to check on a beer that has been in secondary for about three weeks i noticed that the level of liquid in the airlock was slightly below the line that would prevent air from entering (3 piece). I assume it has been like this for a few days. I am going to keg it today, but any ideas on what my risks for contamination are?
Primary 1: Ft. Tire
Primary 2: John Greenleaf Whittibier
Secondary: G8 Belgian Dark Strong Ale
Bottled: Garrison Farmhouse Ale
On Tap 1: Wheat's a Belgian Pale Ale?
On Tap 2: Empty unfortunately
Planning: Neela Dog Brown Ale, Bavarian Hefe, Mild Ale