OK, so for my first batch, I let it ride in primary 20 days and then bottled (sg had been stable over a week).
Now, my 2nd batch is in the carboy, an all greain Belgian Dubbel (recipe from the Jamil Show). Started at 1073, and after 9 days was at 1012, where it remains today, 15 days into fermentation.
I ramped temp up in the 2nd week to 74F and have held it there for the last 4-5 days.
I want to cold-condition prior to bottling on this, so I am thinking of moving it to the fridge for the next week or 2 to clear up, then bottling and storing 3-4 weeks warm in bottles.
I've heard about the "3 week rule" allowing yeast to "clean up", and I know that 34F will drastically slow any yeast behavior.
Basically, my question is: is additional warm storage, IN THE CARBOY, going to do anything different than getting it cold crashed an into bottles to age?