1) Temperature fluctuations were minimal...it ranged from about 63-67 degrees.
2) As the bucket was in a closet, it was kept in complete darkness.
3) Airlock always had fluid in it...started out as water then I switched to O2 based sanitizer when I realized I wasn't going to have time to...
I cooked up my first batch about six weeks ago, and have been incredibly busy since then, so the beer is still sitting in the primary. I've checked on it a couple times and it looks/smells great, but is that much time on the yeast going to cause any off-flavors or other issues?
Thanks.