Some guys recommend to increase the temperature once the fermentation finished, and so, "start" the maturation in a higher temperature. Others say the inverse, to reduce the temperature.
I already tried the 2 techniques, but changing only among 2C to 4C degrees (35F to 37F), and I cannot get a noticeable difference between than.
What is the care we need to have with the temperature when the maturation starts (FG stabilizes) ? Keep it, increase it, or reduce it ?
EDIT - Defining "maturation": Maturation, secondary fermentation, conditioning, aging, in English some people use one, others use another. But I'm referring to the phase just after SG doesn't change anymore (about 3-4 days in Ales) and the yeasts start to eat 'undesired compounds', in Portuguese its's called solely "maturation".