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?