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What temp for fast aging?

I brewed a foreign-extra stout on 12-15 that I need to have ready for a competition at the end of Feb. I just racked it into the secondary and plan to leave 3 weeks for carb, so I need to get it mellowed as much as possible in the secondary for a month. My question is at what temp it should be sitting to best achieve this. I can do anywhere from the low 50s to the high 60s. It primaried at around 65. My instinct is to leave it at this temp to let the yeasties clean up. Am I right?
Thanks!

I’d plan on bottling in a week (you could probably bottle now) and keep it warm for a few weeks to promote carbonation. Then a week before the contest I’d put it in cool storage or even the fridge to give any haze issues time to show up and maybe for things to drop out. Rushing high gravity beers is generally not a great idea.

What contest you entering? I’m going to judge at KC in Feb.

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