I have a 3 gal stout in the fermenter now and am looking for guidance on temperature as it is progressing toward finish. It is a basic stout extract w/ an OG of 1. 085, and currently sitting @ 1.021 for last 2 days (8.7 days in fermetation total). Overall average temperature has been 65.4. Graph from the Tilt is posted below. I am looking to keg @ 28 days total ferementation. Should I keep the temperature @ ~ 65 or let it climb slightly to ~68? What would be the purpose? I have read this might assit with mellowing (meld) flavors, etc. Don't have enough experience to know if this is true or not. Previous Stout & Porters turned out good w/ 21 day fermentations and no attention to temperature control. My previous IPA appeared to benefit from steady temperature and fermenting total 28 days so I am thinking why not this? Feedback is welcome. Thanks.