Does temp fluctuation matter much assuming that fermentation is all but done when transferred to a secondary for dry hopping? I have one fermwrap, but was hoping to have my amber in the primary at the same time my rye ipa is dry hopping in a secondary. Would need the temp control on the primary of the amber, leaving the dryhopping IPA w/o any temp control other than room temp (which shouldn't fluctuate wildly)

You'll be fine. It's far more important to control the ferm temp in the first 72 hours than any time afterward to get the flavor profile set and to get the yeast to fully attenuate.

Put that ferm wrap on your primary and let the IPA dry hop at room temp.

Thanks, ziggy.

That's kinda what I thought, but figured best to ask.

Yeah, you will get good results dry hopping at room temps. Anywhere between low 60's and 68F will be just fine.