I brewed a base beer for a sour (pitched Lambic blend and 1056) 5 weeks ago and the stopper/airlock of my better bottle primary fermenter got knocked off yesterday. I believe it was off for around 5 hours before I saw it lying on the floor. I sanitized the stopper and put it back on. Unfortunately the fermenter is under an air vent.
Is the beer likely to be infected or at this point is there enough alcohol (6%) to prohibit any infection? Also worried about too much acetobacter.
I was going to rack this and the other fermenter into an 8G barrel but am now unsure about this. I don't want to risk ruining my barrel with an infected beer.
Thoughts?