WCIPA just hit FG. When dry hopping I have read differing opinions as to what temp is best. My takeaway is somewhere closer to 40* +- With that said, I will initiate a cold crash and pause at 40* add my hops for a week then resume cold crash.
I have one concern and that is; will the yeast that remains in suspension negatively affect the infusion of hop oils into the beer and will resumption of the cold crash further enhance any negative affects?