Quick airlock pop-off advice

[NickersonC]

So, on 12/8/16 I brewed and began fermenting an imperial red-brownish mixed fermentation sour that, as one can see, I haven't put a real 'label' on yet. It had an OG of ~1.105, and saw a pack of wyeast 3278 lambic blend, dregs right out of a bottle of Jester King Ol' Oi, and stepped up and saved dregs from a Cascade Sang Noir.

All was well for a while; I had a blowoff tube attached, and it took a few days to really start kicking off, as was expected with that OG and mix of slow-acting bugs. Then, about a week or so ago, SOMEONE *cough* accidentally brushed into and knocked the bung and blowoff right off the top of the carboy. The issue is that I didn't notice until the next day.

So she was totally exposed for what I assume to be about ~18ish hours. I naturally panicked and threw on my freshest, cleanest bung and switched to an airlock. I even put a thin layer of canola oil in the airlock after reading somewhere recently that it could help.

As of this morning, the airlock is actually still bubbling about every ~20 seconds. I'm kinda naively hoping that since it was still in the fledgling stages of fermentation that it was, and still is, producing enough CO2 that this incident will not have caused a significant amount of oxygen exposure.

Anyone have similar experiences or knowledge? Is she gonna be alright, doc?!

 

[porterpounder]

At that point in a fermentation that big you have plenty of CO2 dissolved in solution. Knocking the bung off for a day or two probably won't affect the beer as at that point the CO2 had a bit more opportunity to escape with less pressure and off-gassing. If fermentation was continuing as well, it's not going to oxidize harmfully. Unless something climbed in there in the interim I wouldn't fret.

 

[sweetcell]

i would guess that you're probably safe. i certainly wouldn't throw out this batch.

you might have had a tad more oxygen exposure than optimal, but you can consider that "fast aging"

 

[WI_Wino]

I wouldnt worry about it. I ferment larger batches of wine and beer in brute trash cans. Those lids definitely aren't air tight.

 

[Cavpilot2000]

Your fermentation was probably creating enough of an overpressure environment that outside air was not getting in. You should be just fine.