I have a Russian imperial stout that's been sitting in primary for the past couple of weeks. Today I went to take a sample from it (using a turkey baster) and foolishly forgot to squeeze the baster bulb before putting it into the wort. So, when I squeezed the bulb to take the sample I injected my wort with a bunch of air causing the wort to bubble as the air rose to the surface. I know your not supposed to aerate the wort after fermentation as it can cause the yeast to produce off sherry or cardboard favors. My question is how much oxygen does it take to do this? Am I going to be in trouble from the amount I injected with the baster, or should I just wait a few weeks and find out?