I had a hard time finding hard information when researching this recently. Obviously your fermentation is done when your target FG stabilizes. However your yeast still need some time to break down diacetyl and acetaldehyde and clean up a bit, which can be hastened by raising the temperature. Everything I read seems to indicate this is a "couple of days" process in the high upper 60's. Esters and yeast off flavors are more prominent during active fermentation so raising the temp once fermentation is over shouldn't be an issue. At that point, if you think it tastes good you should be able to condition it in bottles. Green acetaldehyde flavors will continue to diminish as the beer conditions.
That's my take on it after researching how soon I could crash my beer to drop the yeast.
Kill your television