G'day Mofo... George here from Sydney Australia... US Safale 05 is a great yeast I use it all the time.. in fact just yesterday 13th June Brewed an American pale ale and its at 18 C now...
Dry Hopping... I normally throw the hop pellets in without a bag... 7 days of dry hopping is all you need mate, any more and it wont really make a difference... Dry hopping in primary is just fine...
At those temperatures the fermentation is finished for sure... 05 works at just over 15 C and so get that brew into the bottle after your 7 day dry hop and yes bottle conditioning is the better option..
Your 2nd Question... if you can bottle condition at 18 C that will be ideal... I am concerned that 30 C is far too hot for any beer to be stored at and especially not for first 2 weeks of bottle conditioning... As Dr Charles Bamforth has said on Brad's Podcasts... the best way to store beer and prevent oxidation is to store it cool or cold after a few weeks of bottling...
You wont get bottle bombs, just because of high heat... bottle bombs happen when the primary fermentation has not finished properly, or is there is an infection or if you put far too much Dextrose or sugar in your bottles...
I always use 7 grams of Dextrose to a Litre, for bottling... I transfer the beer to a bottling bucket/fermenter with 140 grams of Dextrose for a 20 litre batch... sometimes its hard to calculate the exact amount, because of the trub but even if you get 6.5 grams to a litre its not an issue or a bit over in fact its fine...
No you don't have to move the fermenter to a warmer location in fact 21 is too warm already... and yes best to not have the bottles in the 30 C room best to keep them as close to 18 C as possible...
Does that answer your questions??
If you have any more questions feel free to write again
Happy Brewing
George
