Need advice on Temp two weeks into fermentation

[triletter]

Have an IPA that is already down to 1.009 from 1.070 using WLP001. Have dry hopped, but am brewing another beer. Problem is, there is no room in the fermentator. The brew barn temp is in the upper 40's to low 50's. Would it be ok to continue to dry hop at those temps for a week or should I bring it into the house (basement) that is in the upper 60's low 70's to finish off. If I were lagering it wouldn't be a problem.

 

[unionrdr]

Bring it into the warmer basement to dry hop. Besides,at those lager temps,an ale yeast would be dormant anyway. You def wanna warm it up during the dry hop to give the yeast time to come back up to a good temp slowly over the dry hop time to be able to bottle it.

 

[triletter]

To the basement it is. It will get stirred up a bit on transport (both ways), but that shouldn't be a biggie. The cooler temps in the barn will "cold" crash it. I have been adjusting my sugar for the cooler temps per BeerSmith. They then come back to the basement for aging and conditioning.

 

[unionrdr]

Rousing the yeast a little during transport is ok. But they'll def need the warmer temps to carbonate come bottling time.

 

[triletter]

The basement is perfect upper 60's or lower 70's depending on placement. So far all of the beers have carb'ed up great sitting quietly down there in the dark. I try to forget about them, but I can hear them calling my name after just a week or two.

Really appreciate the quick response!

 

[unionrdr]

You're welcome. Just wanted your brew to have every chance at success!