All good advice! Thank you for the feedback.
The issue I have with moving to a warmer spot is, well, my pregnant wife. Temp control is based off her needs and not my beer at this moment. I'd rather my child ferment comfortably than my beer.
That being said, 62-63 degrees is the consistent temp I've been recording, checking during early AM (6am) and she I get home from work (6:30pm). I have no idea how it's doing during the day, but I'm keeping the thermostat consistent.
I have just moved my primary closer to a vent, and wrapped it to retain heat. I live in Portland, OR and we are going through a cold time which couldn't have happened at a better time for a big beer... /sarcasm. My question is now at this point when is best to dry hop I primary as not to interrupt the fermentation. I know that it will keep bubbling for awhile, but I do not want to intrude a dry hop too soon and possibly adds contaminants. Should I wait for it to stop bubbling to add, keep it in primary and dry hop for 7-10 days or add it in a week (10 days in) and then rack to bottling?
Again thank you for the feedback. My next batch starts this weekend and I'm doing something quite a bit less than an Imperial IPA. My home brew friends have told me I've bitten off more than I can chew!