I'm about to dry hop an IPA in my fermenter and was wondering about getting the hop material out of suspension faster. I know this would normally be done by cold crashing, but I don't have any way to limit the amount of oxygen sucked in during that (no co2 canister and I didn't fill a balloon during this batch). I was wondering if lowering the temperature at all caused suck back. Does air get sucked back in even if the internal temperature drops by 1 degree? Also, does any lower temperature promote a quicker drop in particles suspended in the beer or does that really need to be near freezing temps? Or, is all of this a function of the beer's current temperature (like dropping from 55 to 50 isn't a big deal but dropping from 65 to 50 would be)?