What's the concensus for dry hopping and raising fermentation temperature once fermentation is complete? I pitched at 64 10 days ago and my gravity has stabilized for a few days now. I want to raise the temp to about 70 to hopefully drop a few more points but I also want to dry hop for a week before kegging. Should I raise the temp and dry hop at the same time, or dry hop for a week then raise the temp? Or, does the relationship between the two not matter?