My beer exposed to air for a month!

[Zionoraca]

So I am a complete idiot. I have a bourbon porter in a secondary it's been there for a month. I was looking at it today and my 3 peice airlock only had 2 peices on it. It was missing the peice in the middle that goes in the water to protect it from air. So basically it's been open to air for a month!

So the timeless question, Is my beer ruined? I'm assuming it has to be, but should I take the time to bottle anyway? Even if I do I feel like I'll never know what it was suppose to taste like.

Thanks

 

[mikeoholic]

Worth a shot. Taste it and if it's good bottle. It could have been worse.

 

[MaxStout]

Take a hydro sample and taste. Maybe you'll be lucky and the yeasties had generated enough CO2 to cover it during that time.

 

[jimmann99]

Could be ok. Air lock is a small hole and the beer is still producing some co2. It may be enough to keep the air out.

 

[RonPopeil]

my bet is you're ok. take a sample and check it out. if it has a vinegar quality then you're out of luck.

 

[Calder]

It is either beer or vinegar. You will know very quickly.

 

[pelipen]

You might get lucky too. I had one ferment out wild and bone dry, but it was quite tasty. Unless it tastes like vomit, someone will probably take it off your hands.

 

[brewr]

I may be wrong but I would assume that you're just peachy. Fermentation is creating co2 which is causing a higher pressure in the fermenter, so outside air cannot in. Even if the pressure isn't there co2 is heavier than air so there should be a nice cap over your brew.

Sent from my SCH-I545 using Home Brew mobile app

 

[insanim8er]

You're probably fine... Especially if you had small headspace in the carboy (it should always be filled to the neck for secondary).

 

[Beerbeque]

If it's covered there's no need for an airlock at all. Read about Pasteur's famous experiment.

 

[pelipen]

I may be wrong but I would assume that you're just peachy. Fermentation is creating co2 which is causing a higher pressure in the fermenter, so outside air cannot in. Even if the pressure isn't there co2 is heavier than air so there should be a nice cap over your brew.

Sent from my SCH-I545 using Home Brew mobile app

Yes he's probably ok, however changes in barometric pressure as well as expansion and contraction due to temperature, will cause the vessel to "breathe". Also, gases diffuse, which is why we don't use an airlock on starters. The relative molecular weight of the gases is insignificant compared to particulates.

I have had infections from dry airlocks. I tossed a small batch wine just last week. I will also get wild yeast growing in a glass of beer left out in the open for more than a day. I once stepped it up and made a crazy funky saison with it that turned out quite nice. I still have four bottles I'm saving.

 

[benj]

you're probably OK, I would bottle and enjoy it.

 

[brewguyver]

Dark beer has natural anti-oxidants. Assuming you didn't get acetobacter you should be ok. Cross your fingers.