Brewed up a batch of wort yesterday and it all went well. Good sanitation, quick cool down, and yeast activated. Set up the carboy in a controlled temp room (74) and fermentation started within 4 hours and really took off. All good. Took the wife out for dinner and a movie - when I got home found the airlock and stopper had shot out of the carboy. Consulted this site and hooked up a blow off tube. Everything is going OK now - still bubbling away like mad. I don't know how long the wort was exposed. There was and continues to be a thick head of Krausen.
Does the exposure mean my wort is ruined? How can I tell?
Any advice will be helpful...thanks...Let me know (I'll be painting the ceiling)