Post-Fermentation (Dry-Hopping) Temperature

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Rigsby666

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I've learnt that during the actual fermentation stage keeping the temperature within a certain range for the yeast to work at it's best, is very important to the end quality of your beer, but once the fermentation has stopped and we are ready to DRY HOP (and also I believe to let the yeast clean up for a few days), is it just as important to keep the temperature the same during that phase, or is it a different range or do you just switch off any temperature control and leave it at the ambient temperature?
 
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