I feel like I finally have a good fermentation system. I can control temps in my chest freezer using the ebay temp controller build I found on here. I also pitch a very healthy, large starter (2L for a 5 gal batch as calculated from mrmalty.com). I currently have a vigorous fermentation going on using Wyeast 1056 on my Jamil's Evil Twin kit from NorthernBrewer. I'm keeping the temp at 63 degrees with the temp probe insulated and taped to the side of my bucket. Should I raise the temp in a few days to help "clean" my beer up or leave it at 63 degrees?
Also, once I hit my final gravity should I be concerned with leaving the beer on the cake given my detailed control? Or can I go ahead and bottle? What timeframe would you think appropriate to keep it on the cake? Any insight is greatly appreciated.