I usually just bump all the way up to 68 near the end of fermentation but I'm using some More Beer fermenters with the Peltier chip coolers and they're slow to cool. I don't want to go any higher than necessary so I can save time on getting them back down to lagering temps. My fermentation temp has been 55 with S-23 and 34/70. Recon a few days at 62 or so would suffice? I don't usually worry too much about diacetyl with these yeasts any, especially if they're fermenting above 52. These are big batches and I definitely want to be safe rather than sorry. Opinions?