It is steady at about 66 degrees. I've not taken the gravity, I usually don't because I don't really care. My MO has been let it finish fermenting and enjoy.
I'll take a gravity today but I don't have a starting reading.
When you say dry hopping will keep a krausen going, do you mean it will just keep the head from dropping to the bottom? My airlock is still bubbling every 20 or 30 seconds...
Thanks for the tips!