You really should go by gravity readings and not a predetermined time, though. Ale fermentations usually go to completion in 3 days, but possibly as little as 24-36 hours, lagers in 7 days. If you want to do a "diacetyl rest" by allowing free rise at a certain point in the active fermentation, it's easy to miss your opportunity. Incorporating the temperature rise in the fermentation program will "clean up" a beer (that is, achieve full flavor maturation) by the time it reaches FG or within a day or two thereafter. If you warm it up after it's complete, as long as there's live yeast present, it will eventually mature, but can take weeks. Ultimately, you find a system that works practically for you. If you regularly use the same yeast under the same conditions, you may learn to approximate timing. But only gravity will tell you what is really happening.