How likely is an infection to occur at high krausen?

Last night I stumbled in to my brew room after waking up in the middle of the night to let the dog out and noticed I had krausen flowing out of my airlock on day 2 of fermentation. In my sleepy haze I grabbed the nearest tube around and fitted a blowoff. This morning I realized that the tube that I had attached unsanitized was the same I use for draining the wort from my mash tun. I believe unboiled grains can easily cause a lacto infection, and I'm guessing simply rinsing the tube with hot water after use on brew day was not enough to clear out any nasties. I may be being paranoid here, but is it difficult to infect a beer at high krausen due to the yeast activity or is it really no different than after fermentation has slowed down? Thanks!

I wouldn't worry. Like unionrdr said, the fermenting beer is pushing stuff out. I'd remove it sanitize it when you get home, but I wouldn't worry.

in my experience, its WAY harder to actually infect your beer than many people make it out to be

But when does beer get infected? after boiling, cooling, after fementation?

I had a incident with cooling wort (wort...kid...bath water....)so a little cold bath water fell in the cooling wort? pitched slurry and fermentation started very soon after......

You're probably fine, at high krausen, the yeast will be pushing out quite a bit of CO2. I would, however, replace the blow off tube with a sanitized tube when you get a chance.