Update and new questions.
So on top of bad brew day temps, our primary fermentation got a little out of control as well(79 deg before we could get it in a swamp cooler). However, the gravity has dropped from 1.070 to 1.013. We're going to check it again in a day or two and if constant, transfer to secondary. Then dry hop for 7-10 days.
We tasted the sample yesterday and it was pretty bitter and a little twangy/astringent. You could def. taste the alcohol. I assume this is a combination of being over 7% and from high fermentation temps. I've heard this will subside with time, but what is an ideal mix between letting it smooth out and not losing the hoppy freshness? Should we secondary for a week or two before dry hopping, or maybe longer bottle condition?
Thanks again in advance for any more comments or suggestions.