So far things seem to be going OK with the Mr. Beer. Not really what I would call vigerous fermentation, but you can see it's working, basically smells like bread around the barrel. The room tem stays pretty constant. Thermometer in the room was showing 60.8 this morning and 63.0 this evening. Just currious if I should move it to a warmer area as I know they don't put much yeast with the setup.