Originally Posted by android
I think you should try to get it a little warmer for at least a few days if possible... this will help the yeast keep going to clean up any diacetyl, acetylaldehyde, etc. that they might produce during the first part of fermentation... If you make it cooler, you may not get this benefit... I'm sure it's not always necessary, but I always try to warm my fermenter up for a few days after the bulk of fermentation is complete.
Ditto. The perfect ale ferment would start cool 62-65 for the first few days. Then once the fermentation starts to wind down and the krausen starts to drop, warm things up to 66-72.
Keeping it cool in the begining helps reduce estery and hot alochol off flavors.
Warming at the end helps clean up the beer and reach full attenuation.
Put em together and you will have a very clean tasting brew
Also, always make a starter for your liquid yeast.