How important is it to keep an ale at a lower temperature (~65) once primary fermentation has finished? For example, if primary fermentation finishes after 1 week, would it be harmful for the beer sit at 72-74 for 2-3 more weeks? It's my understanding that stressing out yeast during primary will result in off-flavours (esters, higher order alcohols), but is this true once the yeast have settled out?
Temperature control after primary fermentation
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ChshreCat
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You don't want to let it get too warm but the earlier it is in fermentation the more important temp control is. I don't think that letting it warm up a little bit once it stabilizes at the FG would be too much of a worry.
I was more concerned with a large yeast cake being at elevated temperatures, and the potential for a small amount of stress on a large amount of yeast producing a discernable amount of off-flavors once primary is over. I'm not surprised that the relatively small amount of yeast (compared to the primary) used to bottle condition don't produce detectable off-flavors at room temperature.
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