I racked an IPA to secondary today to free up my primary and also do some dry hopping. WLP001 spent 16 days in primary at 70° (±1°). I brewed this beer off-site, i.e., at a friend's house, and had to keep it on the kitchen counter (covered, of course) in order to maintain acceptable fermentation temps. In order to give he and his family back some prime countertop real estate, I took the secondary down into the basement where temps seem to hover in the mid- to upper-50s. After researching previous threads, I found some interesting feedback on dry hopping at lagering temps, e.g., ales in the keg or dry hopping actual lagers, but nothing on 56-59°. Thoughts?