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I think you should be OK. The ferm temp is most crucial during the first week. You could also build one of these to avoid future problems. I have and it works great. http://home.elp.rr.com/brewbeer/chiller/chiller.PDF

I just built the son of a fermentation chiller as mentioned previously by a couple other posters. It works extrememly well. It keeps the beer at a constant temp and you only have to switch out the ice jugs every one or two days. Here are the plans...

If you keep up with the hobby, here is a cheap contraption which regulates the fermentation temp really well. http://home.elp.rr.com/brewbeer/chiller/chiller.PDF

The only thing that I would suggest is to use wooden skewers as dowels when putting the thing together. The instructions talk about just using liquid nails, however that stuff allows a lot of "play" between the pieces. I got pretty frustrated with it slipping and sliding all over the place. I...

... if you don't have the ability to use a fridge. I found this when I started brewing 7 years ago. I fell out of the hobby and restarted recently. I now live in the south and this thing is a must. It's not too expensive to make either. All the supplies can be found at Home Depot or Lowes...

I have read and successfully mixed by racking the beer onto the sugar syrup without stirring. Usually I try to give it a few swirls with the racking cane after the transfer is complete.

The temp of the beer can also affect the measurement... but I don't think it would be off by that much.

I just brewed an Irish Stout for my wife. Hops are in short supply and I needed a bittering hop, so I grabbed Amarillo which had the same acid profile as the hop in the original recipe. After brewing the beer (it is now in the primary) I found out that this hop is similar to Cascade. Citrus and...