Yeah the airlock got clogged. Keeping it in the shower is a good idea. I think I'll do that just in case next time.

OK so I put this Hef I have been working on in a bucket of water and wrapped the top with a wet towel to keep the temps down. Is it important to keep those temps constant through out the whole fermentation process, or is it really just important during the primary fermentation?

I would think that the temperature should avoid wild variations. Yeast are temperamental and don't like to be shocked. After the active fermentation (3 days?) the yeast are only needed to carbonate the bottles. The yeast will do some clean up in the primary so it is best practice to keep the beer on the yeast for a total of 2 to 3 weeks. As long as the beer stays reliability constant (3 to 5) degrees I would not worry.