I'm brewing a Belgian inspired ale with Wyest 1388 and I decided to try raising the fermentation temp based on what I read in "Brew Like a Monk". I let fermentation start at 68 degrees for a day and a half, then turned it up to 80. My question is how long is it recommended to keep the temp elevated before settling back to room temp? I was going to transfer to the secondary soon (it's been about a week), should I heat the secondary or let it go? It would be nice to use the heat wrap for another belgian beer but I can wait if need be.