I recently upgraded my system to include temperature control, and I had fermenting a brown ale at 67 degrees for about 6 days. Took a gravity reading last night, and it was at 1.014 (down from 1.065/~78%AA). I'm not sure where I acquired this concept in my head, but thought I would raise the setpoint on my fermenter temp control to 70 degrees for 48-72 hours before racking. I'm not sure if the gravity will drop any further (or if I want it to, it tastes pretty solid right now), but thought it might help to let the yeast clean up diacetyl, acetaldehyde, or other nasties.
Does raising fermentation temperature have any positive or negative effects after flocculation?