I’m on Day 9 of my home brew and the top has been taken off for about 5 seconds. Reading up on the CO2 layer that the yeast creates in wort and exposure to oxygen can spoil your beer, I fear my batch my be in jeopardy.

Anyone have some knowledge or experience on this issue? Or done so in the past?

Any advise would ease my mind

I’m on day 9 of my home brew and the top has been taken off for about 5 seconds. Reading up on the CO2 layer that the yeast creates in wort and that exposure to oxygen can spoil your beer, I fear my batch might be in jeopardy.

Anyone have some knowledge or experience on this issue? Or done so in the past?

Any advice would ease my mind.