Dry hop temp

[Zokfend]

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?

 

[voltin]

At higher temperatures you risk pulling more grassy, vegetable flavors from dry hops. I would drop it down to room temp, and dry hop for a 1 - 1.5 weeks.

 

[AmandaK]

Room temp. That's all you need.

 

[Zokfend]

thanks guys