How important is it, if at all, to maintain fermentation temperature during dry hopping? Assuming fermentation is complete. I'm talking about a 6 to 8 degree rise in temperature to my cellar's ambient temperature.
How often do you guys replace the gaskets for the TC fittings on a Spike conical? I have a number that I clean and sanitize after use but they're getting pretty discolored and I wonder if they may be causing contamination.
