The yeast I used was the Ringwood ale Wyeast #1187. The OG was 1.05 when it asked for 1.061. It is fermenting at 68.4 degrees. My only question was I did the brewing outside, and it was in the high 30s, and I had the yeast out there with me on accident, and didn't activate it until about 1.5 hours before (forgot all about it while doing the other stuff). It only swelled up a very little bit. I'm wondering if the cold caused the yeast to go dormant or something like that. I didn't aerate too much, but did a litte bit.