Possible hefeweizen Contamination

[spclarke]

So I'm relatively new to brewing (8months 3 batches). Anyway I started a hefeweizen on Friday night. By Saturday night about twenty hours later there was very little to no activity, which is fine. Anyway I had to go away for the night and came back about two hours ago to a mess. I didn't use a blow off tube which was a huge mistake. So it resulted in the airlock getting clogged and the stopper blew off the carboy. So I cleaned everything and sanitized the stopper and airlock and mouth of the carboy and put it back on. My question being is it possibly contaminated from being exposed to the open air like that. I'm not sure how long it was exposed but I know it was at least 10 hours as my roommate discovered it at noon. But I did notice that when I put it back together the airlock was bubbling within ten minutes.

 

[CBMbrewer]

Since during active primary there is co2 constantly being produced, I would guess that you are fine. Nothing you can do about it now. I got into the habit long ago to always use a blow off hose.

 

[Thunder_Chicken]

Probably more coming stuff coming out of the carboy than coming in. My bet is that it will be fine.

What temperature are you fermenting at?

 

[WestCoastBrew]

It has happened to me a couple of times and the beer came out fine on both occasions. You may want to make sure your fermentation temperature is in an appropriate range as well; high temps can lead to an accelerated fermentation.

 

[spclarke]

Probably more coming stuff coming out of the carboy than coming in. My bet is that it will be fine.

What temperature are you fermenting at?

That's what I figured. My only concern was the fact that after the foam settled down, and on my ceiling, it stay open for at least ten hours. Thanks for your input

The stick on thermometer on the carboy says 71 which is in the range but on the higher side.

 

[Thunder_Chicken]

That's what I figured. My only concern was the fact that after the foam settled down, and on my ceiling, it stay open for at least ten hours.

Watch this video, this will show you how insensitive the beer is to exposure during ferment.

http://brewingtv.com/episodes/2010/5/17/brewing-tv-episode-4-open-fermentation.html

 

[spclarke]

Watch this video, this will show you how insensitive the beer is to exposure during ferment.

http://brewingtv.com/episodes/2010/5/17/brewing-tv-episode-4-open-fermentation.html

I appreciate that. Thank you