Zokfend
Well-Known Member
Do you guys have a preference for temp of wort when dry hopping? I'm at the end of a ramped temp fermentation of a saison. I transferred to a secondary, and pitched my dry hop. I'm wondering if it's necessary to hold at 80+ degrees anymore. It's not like I'm boiling it.
I'd like to drop it back down to room temp (+/- 70).
Thoughts?
I'd like to drop it back down to room temp (+/- 70).
Thoughts?