I've read that when fermentation is complete, that it's wise to ramp up the temperature so that the yeast can finish up. Do you stay within the ideal fermentation temperature that is suggested on the yeast pack or do you go past that? I'm fermenting an AIH Polish Ale and it says to ferment cool for a lager like finish. The yeast strain is a WL029 Kolsch, where the ideal temps are 65F to 69F
OG was at 1.051 and after 1 week, the gravity is reading at 1.014, this has been fermenting at 65F. When do I increase the temp? What max temp would I go to and for how long?