This is something interesting I noticed over the weekend. One of my beers has that distinct green apple smell to it. (I had to keg it early because I needed the fermentor. LHBS accidentally sold me a ported better bottle...) While I was using google to figure out how to spell "acetaldehyde" again, I noticed that it's boiling point is listed as being barely above 68F.

Is it possible to do a warm rest above 68 F after fermentation to effectively drive off acetaldehyde?