Weird question that never crossed my mind until now. What temperature should I dry hop?? 92ºF was my fermentation temp. Same temp? The beer is a NEIPA with Voss. Grain bill is a ratio of 2:1 Pilsner:Oats. I pitched Voss at 85F, Fermentation took it to 92 and held consistent, it's slowing down and finishing. There's a fermwrap in the chamber keeping things at 92, which is fine. But I don't know the effect of dry hopping at 92ºF. I mean, is there much of a difference of dry hopping at 68ºF? Anyone have experience with this one?