I woke up this morning and found that the fermentation lock on my carboy of Who's in the Garden Grand Cru had become clogged and the fermentation lock and bung were blown clean off of the carboy. Is there anything to be done at this point? I washed and sanitized the lock and re-attached it. I'm thinking that if bacteria fell into the carboy, they probably came to rest on the surface of the collapsed krausen head. I was thinking that maybe by racking into another carboy (using a cane) I could remove the still-sterile beer from below the suspected contaminant layer. Any thoughts?