Question about sediment on the inside of the airlock

[firstbrewhelp]

Hey guys, I'm new to home brewing and I am quite concerned about a bit of wort and grain sediment that splashed up on the inside of the airlock where it joins to the fermenter while I was shaking the wort after pitching the yeast. I dident think of it when I let it go to ferment yesterday but today I noticed it. Is there any chance of it infecting the brew, it has dried up by now and is not in contact with the sanitized water in the airlock but simply on the inside where it connects to the fermenter. Other than that, fermentation seems to be going nicely as the airlock is bubbling as it should. Is it ok to leave it? If not, should I take off the airlock and resanitize it?

 

[firstbrewhelp]

I must be the only one that hasn't been replied to in this subsection. It seems like all of the threads generate activity instantly, which is what I love about this forum. Anyway, keep being a great community guys.

 

[NaplesVin]

To be honest, if it bothers you that much it takes a couple minutes to pop it off and clean / resanitize. I had a close blow off issue and got krausen and sediment into mine and just cleaned it and popped it back on in under 5 mins or so. Otherwise, you can probably just leave it and it will be fine.

 

[ong]

It's the same stuff that was in your beer, and it's still contained inside the sanitized environment of your fermenter. No problem.

 

[hou_me]

No worries. Why were you shaking your fermenter?

 

[firstbrewhelp]

After I pitched the yeast I shook the fermenter because thats what I was told to do. Thanks guys for the replies, I think ill just let it go and try not to worry about it too much if its alright as you guys say. Thanks!

 

[Hello]

Relax and shake before you add yeast.

 

[Qhrumphf]

As long as you sanitized the lid and airlock you've got nothing to worry about. If you didn't, it's too late to do anything about it now. That would be the issue. The wort splashing should already be sanitary, and contained within a sealed fermenter anyway. So there shouldn't be an issue.