Shook around secondary...how screwed am I?

[newtonfb]

I am making a small batch (stout), 3 gallons. I transferred the Primary to my 3 gallon Carboy and it was filled almost to the top. I then boiled some cocoa, and lactose and put on top. It was pretty foamy on top so i put the plug on and swirled it around a little to get it mixed up. I then remembered that your not supposed to get Oxygen in their. ****. Im thinking it was pretty full and the plug was on so i dunno oxygen actually got in there...hopefully.
What does it mean exactly?

 

[troglodytes]

You've got two things working in your favor.

First, beer is resilient. My first brew, ever, was a fairly big beer and I made the mistake of driving it over to my friend's house to bottle together. I shook the crap out of it on the ride over, but even after aging the beer a couple months until it was ready I didn't sense any oxidation.

Second, thank goodness its a small batch. Not because its going to be bad, but because you'll most likely polish it off sooner than it would oxidize.

If you really went to town on it and your worried, I'd look into using the krausening method of bottle carbing instead of just adding sugar. Kaiser's got an awesome write up on the process and there's tons of info in the forums here. Its my go to method all the time. It supposedly scrubs oxygen and off flavors.

 

[MaxStout]

There might have been a little air that got mixed in when you swirled the carboy. But unless you really agitated it I doubt it will cause much oxidation.