I just brewed a Scottish 60 (close to BCS recipe with specialty grains) with Wyeast 1728, starting gravity is about 1.030. I am fermenting at about 50ºF and have a nice krausen going, better than expected at this low of a temp.
I am going to check and make sure at least 50% of the fermentation has been completed and then I would like to slowly bring it up to ~70ºF for a few days then rack it off to free the fermentation chamber and use some yeast slurry for a Scottish 80.
Is this too quick? Is 2 or 3 days enough time at 70ºF for the yeast to clean up diacetyl/acetyaldehyde. I've never tried to rush a beer like this, but with a beer this small I feel like it might actually be ok. Both beers are going to be lagered for a good two month before forced carbonation and bottling.