Dry hopping below fermentation temps

Hello everyone. I'm about to rack an IPA to a secondary while adding dry hops. I fermented the brew around 69F for 8 days to completion. My basement ranges from 55-60F and I was considering dry hopping down there. Is it advantageous or disadvantageous to dry hop in this temperature range. I was going to let it sit for a few days at 69F in case of some fermentation activity from the racking, then bring it downstairs for the remainder of DH time. Two cents anyone?

G

That's fine for dry hopping.

Yep. Just might take a little longer than normal to get the same effect.

You are better off dry hopping at 69 if you can. I think it works better than at 55-60. My basement is 55-60 and it works fine. It just takes longer.