Brown Stone Brick

I just finished boiling my third batch of homebrew.
6.6 lbs dark extract
.75 oz perle hops
.5 oz tettnanger hops
1 pkg lager yeast I purchased Superior Lager yeast

Since the HBS store is twenty five miles away and closed this is the yeast I will pitch.

Any recommendations on fermentation temps.

My basement is a cool 55 degrees
My dining room is 68 degrees

These are my two options at this point. Any ideas.

Why does this hobby make me worry?

Lager yeast = basement and a long ferment.

Brewing causes cognitive dissonance: it is a very simple process that has almost infinite variations. From four ingredients, a thousand beverages. It's high art and deep science.

Relax and enjoy one.