How important is maintaining temps after fermentation prior to bottling. In my case, while adding secondary hops for a week.
You definitely don’t need to maintain fermentation temps. You just don’t want it to get too warm…I’d say that would be 80ish or above.
I’ve heard a lot of pro brewers like to dry hop at 70-80. My assumption would be that the higher temps release the hop oils more efficiently. That’s also a good temp to bottle condition at however I’ve heard of some Belgian breweries bottle conditioning at 85~.
And there have also been studies, mentioned in earlier threads here, that research by the world’s largest hop supplier has show that significantly cooler temps are better. There’s no consensus or correct answer other than do what works best for you.