So this morning I left for work, and wont return until Sunday afternoon, and I am finishing up fermenting a porter and IPA I brewed in the last two weeks.
The IPA in particular was brewed sunday. I had slowly ramped up the temps after fermentation slowed down and the beer was starting to clear, and I put my dry hop addition in before I left. I have researched dry hopping before but forgot to get a tune up lesson before I did this, and now I'm seeing that most people dry hop up to 68F...I had set my fermenter to 72F for the weekend, and then I plan on slowly dropping the temp over the next week to cold crash for a week while I leave town again.
So...how significant of a difference is it for me to have dry hopped at 72 vs 68?