Just finished brewing a belgian white, cooled the wort and pitched the yeast and all that jazz, as I was putting in the rubber stopper in my carboy it popped through and sunk. Can i Leave it there with no affects on flavor, fermentation, etc. or do I need to get it out. It was 150% sanitized when it fell in, I just don't know what to do this has never happened to me before. am I screwed???