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I store my fermenters in my basement, which is aprox 63 degrees. During active fermentation the fermenter temp reaches 68 degrees. So my question, As long as the active fermentation is in that 68* range, does it matter that after, it'll come down to the cooler room temp of 62-63*? Or does it...

So, last week I went to a brew pub and ordered their IPA. And I usually love any good IPA, but this one just hit me like a ton of bricks... It was so hard to drink! The menu said it was 80 IBU at 7ish% ABV and brewed with all Centennial hops. Now, for me 80 IBUs seemed like it was a solid number...