Blow off tube came out of sanitizer

So I am making a Belgian Witbier, which I am so excited to do. I used a blowoff tube. The first day was aggressive fermenting. I used wyeast and a starter. It is in a fast ferment conical. I came down to my "beer room" which is my cold storage at 68 degrees the second day (yesterday). The blow off tube had come out of the sanitizer. I put it back in. I have no idea how long it was out for. But it was going really slow at that point. I switch to an airlock today (day 3) and I get maybe a bubble a minute. I know not to count bubbles, but after the tube coming out, I am concerned. I wonder if I oxidized my beer, or if it should be ok because the CO2 was flowing down the tube? Any tips?


CurrentLy brewing: Cream Ale with Peach Purée, a Belgian Witbier.
On Deck: a "California Common" amber steam beer. Lager/Ale.
In carboys Wine Expert Pinot Grigio Limited Edition, in batch conditioning, bottling in December. And an Island Mist Pinot Grigio/Cranberry for everyday drinking fun at $2.50 a bottle.

Two batches under the belt: an American Pale ale with Peach Purée(hops took over the peach). And a Orange Honey wheat beer....just getting good after 7 weeks in the bottle.

 

You are good. Relax, etc.

 

Carry on and enjoy a delicious Witbier in your future. During active fermentation, flow through the blowoff tube is all out, so there are no significant worries of oxidation or infection.

 

+1 on what everyone else said. Relax, don't worry, have a homebrew!

 

Sweet!!!! Thank you all. I was really excited about this batch. Orange peel and coriander. Yum! I didn't want any issues. Let's hear it for the Fast Ferment Conicals! I love my two! Making the Lager in two weeks! I am so excited. I need more bottles!

 

My first two brews. I just got married, hence the second brew name. It was an orange, honey wheat. My daughter is a graphic artist. So yeah, free label design!

 

"The Laboratory"

 

Wow, glad I searched before posting. I had the EXACT same issue. In fact, I'm making almost the exact same beer! Sounds like I don't need to worry, even though there appears to be nothing coming out of the BT now. I'll switch to an airlock tonight and see if I get any bubbles.

 

Bad bugs have a hard time traveling upwards and you had fermentation going on with CO2 flowing down so RDWHAHB

 

Since it was only the second day into fermentation, there is still plenty of yeast activity and they probably have been enjoying the extra supply of O2 If this were day 4 or 5 of fermentation, that's a different story. The few people who like to do open air fermentation have it open for about 2 to 3 days before transferring to a carboy. Enjoy your witbier!