MyCarHasAbs
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I'd actually say that a mid gravity pale ale doesn't need 2 weeks at low 60s, and in fact, you can speed that up by allowing primary fermentation (usually 2-3 days) to take place at about 60-62F (take a gravity reading to ensure you are at or close to reaching terminal gravity), and then raise the temperature a couple degrees each day, up to 70 degrees for the following 7-8 days. The gradual temperature climb post primary fermentation will actually encourage yeast to metabolize any diacetyl, and also encourages other enzymatic activity (both outside and inside the yeast cell) that will break down other compounds that impact flavor. You should be able to safely cold crash on day 10-11. (consistent stable gravity readings will let you know, though...and of course, this all assumes you pitched appropriate quantities and at the appropriate temperature, and had minimal or no lag time)
Of course, you'll need to have an ability to control ferm temps to take advantage of this. But by no means do you need 14 full days at 62 degrees for a 1.045ish pale ale.
I will very likely try this for the third batch.