Originally Posted by tgmartin000
Yep. Towards the end of fermentation I like to raise the temp up to 68 or so, that helps the yeast finish. Almost like a diacetyl rest. Usually about day five or so.
That's almost exactly what I do.
Whatever temperature I ferment at, I raise by 5 Fahrenheit after about 5-7 days of primary. Leave it for another 4-5 days at the higher temperature, check for TG, then cool to 35f for 7-10 days to allow yeast to flocculate. Keg and allow to rest for 2 weeks before tasting. The lighter the beer, the longer I wait to tap it (sometimes up to a month). Essentially a short lagering period.
Since I invested in a dual-stage temp controller and started doing every beer this way, that young beer flavour is no more.