A while back I read about someone wanting to fully attenuate a lager by increasing their fermentation temps a few degrees based on the current gravity of their beer, somewhere around 50% of terminal gravity, then raise it a few more degrees when the gravity hits around 75% of terminal gravity, and again at 90% and I think again at 100%. I think they started the fermentation around 55* and ended around 65*. Can something similar to this be used for ales? I would think with ales you would have to start around 62* and not end above 70* but am only guessing. Would the 50% 75% 90% 100% targets be safe points to raise a degree or two for an ale and common ale yeast?