out of control belgian!!help!!

[donut]

on sunday i brewed a recipe called dangerous belgian and now i know where it got is name from about 26 hours later(last night around 9:00pm) i come home and foam is coming out a the top of the air lock so i grab my other airlock strerilize it and switch em and go back to work well i come home this morning and the entire airlock is blown off and foamy trub is all over the carboy so i took a napkin and soaked it in idophore and wiped the inside and around the very top and sterilized another airlock...so my question is how likley is it contaminated? there was a fan blowing near it and i have no clue how long the carboy was exposed without the protection of an airlock.

[fuji6100]

If the krausen was still oozing out of the carboy when you got home, then the chances of something getting IN when there is stuff coming OUT is slim. I had a strawberry wheat blow the lid off of a 6.7 gallon plastic fermenting bucket and I had to crack the lid and let it ooze for about 12 hours before it receeded. That batch never got contaminated. I did similar by using a sterilizing solution to clean the gunk off of the outside and near the mouth of the lid and as soon as the krausen fell, I sealed it back up.

Good luck!

[p.d.]

donut, i use a blowoff tube 4 the 1st week. Stick a 4' , inch and a half clear tube in yer carbouy neck and the other end in a pale of bleach water half full W/a lid. Page 172 "home brewers companion'"