My first all-grain is a double chocolate oatmeal stout has been in the primary since the beginning of October. It is in a slightly insulated shed in the garden, and the wall thermometer (not very accurate I''m sure) has been reading between 13-19'C, I think is around 55-66'F. What kind of problem will this give me? I made a small starter, and the airlock bubbled for only around two days (not a good way to see if fermentation is complete I know) I have not checked OG yet but will when the 4 weeks of primary is up. Also I had terrible efficiency, so missed my OG by loads, it was only around .058, when meant to be almost .065.
My second question, the recipe calls for a vanilla pod added at secondary. I see a lot of posts saying a secondary is not usually needed.
What's to stop me adding the vanilla pod to primary and leaving it in there for another week before bottling?