I just learned recently via this forum that temperature is most important during primary fermentation, which completes in (roughly) 7 days.

I have fermwraps on my carboys.

What would happen if I set the temperature at above the "manufacturer's recommended optimal temperature range" for three weeks after primary fermentation is complete (meaning, 100% of the wort has been fermented into beer)?

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Premature staling? Ideally, once fermentation is finished, after bright storage, filtering, priming, packaging, &c., beer would stay in a cool, dark location until consumed, with no temperature changes or shocks.

Why do you want to raise the temperature, and to what value? And why 3 weeks?

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