So i just came home after leaving my baby unattended for approximately 8 hrs. And i came home to a nasty surprise. Fermentation has been extremely active since i first saw it at around 12pm today. I pitched the yeast at around 10pm saturday evening. Anyways i now know a blowoff tube should always be used for a primary fermentation instead of an airlock.
My question is; assuming that as soon as i left my basement after checking on it my stopper and airlock shot off my carboy leaving my precious wort exposed to air and other miscillaneous stuff in the atmosphere for a maximum of 8 hours (hopefully much less). what are the odds of a contamination or at the minimum an addition of off flavors or smells?
Im thinking that since CO2 was escaping at such a rate that it caused my stopper to blow off completely perhaps by it escaping so forcefully it was able to prevent anything from getting in? Is this just a stupid thought or does it have any merit?
Thanks in advance for any insight you have.
My question is; assuming that as soon as i left my basement after checking on it my stopper and airlock shot off my carboy leaving my precious wort exposed to air and other miscillaneous stuff in the atmosphere for a maximum of 8 hours (hopefully much less). what are the odds of a contamination or at the minimum an addition of off flavors or smells?
Im thinking that since CO2 was escaping at such a rate that it caused my stopper to blow off completely perhaps by it escaping so forcefully it was able to prevent anything from getting in? Is this just a stupid thought or does it have any merit?
Thanks in advance for any insight you have.