First Time Racking to Secondary - Splashing

I just racked my beer from the primary fermentor to a glass carboy last night. Apparently, I didn't do my due diligence, because I wasn't aware of the oxidation issue with the liquid splashing from the siphon. I did not have the siphon submerged, so the beer may have been splashing a good deal. What should I do at this point? Thanks in advance.

 

Not much you can do except hope that you did not totally aerate the beer and cause oxidation

 

Will I know when I take the first sip of it? Any other way to tell? There is no action in the airlock on the secondary fermenter and doesn't have any foam or krausen at the top. It just looks like plain old beer in there. Should I just bottle it now?

 

First step would be to take a gravity reading and verify it has reached final gravity and is done fermenting.

If it is done then go ahead and package it. Oxidation does not just show up instantly. Once packaged allow it to carb and condition at 70 for a few weeks and then pop one open. If it tastes like wet cardboard or has sherry like flavors it's oxidized. If not its a bonus

 

18 days in primary? What are you brewing as your timing seems odd for the average beer. If you wanted to secondary, why not do it as soon as krausen falls? Just curious why you didn't bottle it and why put it in a secondary at this point?

Back to your question.
You could introduce some CO2 into the solution to try to drive off the O2 that got mixed in. You could introduce a little bit of sterilized fermentables to get the yeast to produce CO2 to drive off the O2 and let it ferment back down. You could just let her ride. That's probably the likely avenue I would take.

BTW, if you rack from primary to secondary while there is still fermentation going on, the dissolved CO2 and the yeast still producing CO2 will help drive off any O2 that gets into solution.

good luck

 

You aren't really supposed to have airlock activity or krausen in secondary. Secondary fermentation is basically to clean up the beer and let the yeast drop out of suspension. After a three-week primary, I doubt secondary is necessary as long as you're brewing a typical beer. I'd bottle it.