New answers tagged airlock
If fermentation has begun and you have seen bubbles through the airlock, then you have a blanket of co2 covering your beer and co2 is heavier than air. In addition, like Scott said, a few seconds is nothing really. As long as you don't have air blowing in through the small hole, there's a slim chance of anyting going in and causing an infection.
Seconds are nothing. I remember a long time ago coming home to a carboy that blew it's bung one evening, must have been exposed for hours. It never got infected. As an example, think of how long your beer is exposed from the time it goes from your bucket/carboy to the bottling bucket, and into bottles, hopefully without infection (at that point though, ...
Personally I always use a blowoff for the first 48 hours (just in case). Then add bubbler after things have settled down. While your risk is minimal for infection, the critical time is between the development of the krausen and presence of alcohol.
Just making my first batch. Filled the first Carboy up too much. Used a racking tube through the bung and attached plastic siphone tube to that and ran it into sanitizer container. Working like a charm.
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