I have been reading John Palmer’s How To Brew and I am currently fermenting an amber ale. With that being said I plan to follow his recommended maturation rest guidelines for ales. I am currently fermenting at 67F and plan to raise it to 72F within the next 2 days. The guideline recommends to leave it for a minimum of 4 days and up to a max of 8 days. After the 8th day do I plan to leave it for another week. After the 8th day what do I lower the temperature too?