to answer your questions, I have a small room in the basement that is a constant 68 degrees, so that's where I've done all my fermenting. I have a little heater in the room if I need to raise the temp, but I figure 68 is good.
I did add another packet of the wyeast and it's bubbling away last check.
As far as oxygen, I aerated it, pitched the yeast and closed the lid. I'm pretty sure it's good to go.
And sorry, one more question: when do I dry hop? The recipe just says to dry hop .50 oz of Liberty hops. Is that done in secondary after most of the fermentation is over?
