It's fine. It'd take quite a bit of oxygen to ruin a beer.
Without a recipe, I don't know how long you should keep it in secondary. Some recipes can be bottled straight from priimary; others need 6 months or more of aging. What kind of beer is this?
Yes, a hydrometer is absolutely essential. I didn't use one at first, even though one came with all the equipment I inherited, and I was really flying blind without it. Nobody here could help me much, because there were so many unanswerable questions. So, yeah, get that hydrometer quick.
68f might be a little warm for some yeast...especially when you factor in the added heat from fermentation activity.
You should always aerate, and always use a big yeast starter when using liquid yeast.
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)