Originally Posted by Brulosopher
Raising to 65 at 1.020 should be fine. I would recommend you pitch at a much lower temp, though. After brewing, chilling, and transferring wort to fermenter, move it to your fridge for a couple hours until it is below 58F, at most. I've successfully done this multiple times, so don't worry about naysayers. That way you'll avoid stressing the yeast. Cheers!
Excellent, I will do just that. Thanks for the help!!