did I oxidize my beer?

If it was pulling air in only time will tell if it's ruined. Not much help, sorry. You may want to consume this batch pretty quickly just in case.

For what it's worth, I've plenty of my beers in primary for 4 weeks with zero ill effects. Heck...all I have is a primary! No secondary carboy. If you wanted to get it off the yeast you could transfer straight to your keg (assuming you have an empty one to transfer too) then let it do its secondary in there, then carb. Basically anything to avoid unnecessary transfers so as to avoid situations like this. Good luck with it.

 

Here's a shot using kegs as secondary fermenters:

I simply remove dry hops, seal-up kegs, displace air in kegs with CO2 and age a couple of weeks in the 52* basement.

 

I'm with Wanda and suggest that you consume this batch without any attempt at aging. You should probably keep a little beer behind just to see if oxidation does set in and experience that flavor if it happens, but your beer likely will be good to drink for up to a month or so before you notice any oxidation flavors (usually a cardboard-like flavor).

But your story is a classic example why it really is not necessary to use a secondary fermentor, and it is also a classic example that sales people in the homebrew shop are not always the wisest brewers.

 

If I didn't keg everything, I wouldn't bother with a secondary either.

 

Instead of racking to secondary then to keg, why not just rack from primary to keg and let the keg be your secondary?

 

This is how I secondary in a keg:

 

Forcing CO2 into solution while carbonating in a keg does not force O2 out. Whatever O2 is still left in solution from when you racked is not going to come out. Not unless you boil the beer.

 

Use this chart to set your CO2 pressures vs the temperature of your keezer. Having done CO2 injection of another sort - into a fish tank for the purposes of growing plants - I can tell you that CO2 isn't going to displace the oxygen. If you got O2 into your beer, it's there. The gases coexist.

 

Just an input (2 pins) pinlock fitting (could just as easy be a ball-lock), 1/4" section of hose and an airlock crammed into the hose end leaning in an inside corner.

If you are not dry-hopping I would just rack to the keg, bleed in CO2-vent out and bleed in several times to push out any O2. Leave it at 30 psi and chill to 40*f. When I carb a 40*f keg I usually inject 20-30 psi of CO2 into the outlet post of the corny to help distribute the CO2 thru the beer and let it sit on pressure for a day.

 

Wise man say airlock activity isn't an absolute indicator of fermentation.

 

So I take it you did not do a SG reading as you racked to your 2nd carboy?? Note: This is a good time to do so in the future to get a good idea if fermentation is waning.
Take one of your sanitized racking canes and extract enough to get a sample to test with your hydrometer. What is your target FG?

 

.016 is nearing completion of an .010 finish for a low abv beer like this. If activity is still apparent and the temp has been consistent, fermentation may not be complete. Racking can awaken sleeping yeasties.. Only a hydrometer knows the truth..