Long time reader, first time poster!
I mostly make IPA/Hoppy beers and use a secondary for dry hopping. I have always tried to shoot for around 68F during secondary, similar to my primary temp. I recently was reading the BYO Double Sunshine clone recipe and it states to drop the temp to 55-57F. Why would one do this? Slow the rate of CO2 to keep the hop aroma from blowing off? Would it slow the yeast down so much they would not complete their clean up?
Anyone else do this? Why?