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2

There isn't an ideal temp for any of this. There is a recommended range offered by the manufacturer to help guide the end user towards a higher degree of success that something will ferment. As for US-05 yeast, I've heard of people using it at weird temps outside the "recommended" range and having success. But success for them may be different than ...


2

Most Ales do well at 68°F primary, to limit phenols and undesirable esters made by yeast during growth phase. Secondary can go up to the higher end of recommended temp of a strain since there isn't much left for yeast to feed on and it's at this time the yeast consume those byproducts made in primary. So the higher temp encourages yeast metabolism. There ...


1

Agreement with the two answers so far from EvilZymurgist and brewchez, but to address the dry hopping portion of the question: you should dry hop basically at fermentation temps, or, at least, not at cold-crash/serving temps, to maximize hop extraction.


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If you're using a malt extract then there isn't really much you can do to make an unfermentable wort. Warm it up, it will start fermenting. It helps to have one of those stick on thermometers on the side of your fermentation vessle.



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