Originally Posted by ElGuapo
Last night I racked to secondary after 8 days. (and no didn't take a hydrometer reading - guess I should have).
It's a blackberry ale so the brew was racked into the secondary on top of blackberry puree. Well, this morning I realized it obviously wasn't done fermenting because there was krausen in the secondary and the airlock had blown off. My question is mainly will there be extensive oxygen damage from the airlock being off (if I had to guess maybe 8 hours) or will it be ok? I cleaned and sanitized the airlock and put it back on after discovering this.
When you rack onto fruit there is a whole new infusion of sugar from the fruit to ferment. Regardless of how much sugar is left to ferment in the primary carboy you will get a whole new ferment once you add the additional sugar.
There is no danger of oxidation from having the airlock blow off. It is CO2 in the carboy blowing the airlock off = no oxygen in the carboy space.
The only danger could be from airborne contamination but I would not fret too much over that small possibility. Some places ferment in big ol' open fermenters.
On Tap: 1. Kelly R. IPA, 2. Roter Hund Hefeweizen, 3. Bud Killer Blonde, 4. Red Dog Pale, 5. Roter Hund Oktoberfest, 6. Pumpkin Ale, 7. McRed's Stout (with new nitro system and stout tap,) Cream Soda, 8. ESB # 3, & 9. Ordinary Bitter.