[BP79]

Sorry in advance if this isn't in the correct category. I brewed a DIPA 10 days ago, had the OG drop from 1.084 to 1.020 @ 65 using WLP001, then raised the temp to 72 and dropped it even further to 1.004 and it hasn't budged in 2 days, so I'll call it a day. I want to dry hop now for 10 days, so should I drop the temp back to the mid 60's, or keep it as is? I'm concerned about holding an ale above 70 even though I'm pretty sure fermentation is complete.

[mbbransc]

Firstly, you have >95% attenuation.  I'm pretty sure you have a problem unless you typo'd your FG and meant 1.014 instead of 1.004. 

To your question, everyone has their own way of dryhopping, it seems.  You can experiment a few different ways and see what works for you.  I tend to add a small dry hop as fermentation is winding up (~5days post-pitch).  I ramp my temps up to 72° also.  After ~3days, I'll drop temp to 60° to drop the yeast and first dry hop.  I'll add the second dry hop, a more substantial dry hop, and let the temp come back up to 65°.  Then cold crash, fine, and rack to purged keg with suspended hop sack with a 3rd, smaller dry hop. 

[BP79]

I re-sanitized my thief and hydrometer and did a second pull to make sure to make sure I wasn't seeing things but yes, it dropped to 1.004. I pitched a 2L starter and mashed at 147 for 90 minutes with 21 lbs of grain, so I think what I saw was accurate... somehow.

I've rarely dry-hopped, so I suppose it's time to experiment. I think I'll give your methodology a try before crashing and kegging. Thanks for the help.