Porter - temperature towards end of fermentation

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Flat Foot

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I brewed a porter from John Palmer's How to Brew, and used Lallemand Nottingham Beer Yeast. Advised temperature range for this is 15 - 22°C. I set my Inkbird to 17°C but didn't bother with any cooling, it fermented at 19°C for a couple of days and the temperature has slowly dropped to 17°C as activity slowed.

I was planning to leave in the fermenter for about 14 days, is there any benefit to raising the temperature a bit at any point? I'm not sure if there would be anything for the yeast to clean up and if the higher temperature would help that (or if there's anything to look out for in the fermented wort to make that decision)
 
I'm not overly worried with the 17°C as that strain of yeast can also be used for lagers at lower temperatures, but not adverse to raising it a bit
 
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