About 48 hours into my ferment I noticed a significant amount of liquid (about an inch) is missing from my airlock. Reading up on the subject I've realized that water was probably sucked into my brew due to a temperature change overnight. I used plain, unsanitized tap water to fill my airlock so I'm worried my batch could become contaminated. The water level on my airlock (three piece style) has dropped to just below the little holes near the bottom.
Does this mean my airlock is no longer providing a seal?
I'm not sure how long it has been sitting like that so thats another worry for contamination.
Should I refill it with more tap water?
I'm worried that if I do more water could be sucked in, providing more chance for infection. Sorry for all the questions first batch here.