Originally Posted by duboman
Sorry to disagree but you can leave the vessel in until fermentation slows and then pull it. Some yeast actually benefit from this method as a slow warm up keeps them active to fully attenuate.
Off flavors are generally produced during the height of active fermentation, once that passes it becomes a lesser concern.
Cheers to you for taking a big step in making better beer!
I'll agree with this. The time when the yeast throw off flavors is when fermentation is at its peak. When the fermenttation slows, pull the fermenter out to room temperature, then brew another batch to put in the empty chamber. All you accomplish with leaving your beer in there longer is a slower finish and perhaps a higher FG.