This is new to me but after the apparent hop creep I’m experiencing on the taste of my new and latest NEIPA where would I fit this in my process, I don’t use a ferm chamber just ferm in my basement at temps in the mid to high 60’s. So after I ferm for 3-4 days adding the first dh I move my carboy upstairs where it hits 72 deg then I’ll leave it there for another 7 days during which I’ll add my second dh at day 7 then to my keezer to cold crash for 36-48hrs before kegging in a closed co2 transfer. I’ve wondered about hop creep when I dh at those higher 72deg temps and think I’m finally seeing and tasting it. So should I bring the carboy up for say a couple days so The yeast can clean up then back to the basement and do let it cool before the second dh so that dh is in the 60’s as opposed to the 70 Ish deg temps.