I understand that bulk aging is better. I wish I could tell you why, but I can't remember
If it were my beer I'd rack it off the yeast cake like you are doing, then age it at 62-68 degrees F for a couple of months or so, until I like the taste. Then I'd put the carboy even colder if possible, for a couple weeks to clear it a little more, then bottle.
For 1.088 I'd leave it for a month and give it a taste. The bottle fermentation will cause a little bit of yeast flavor again that you might want to condition out. If after you taste it you want it cleaner leave it longer. If you like it drink it