Prune to force ripening?
It's getting to that time, when I'm harvesting the first tomatoes to set, and I know that those which have recently set will never ripen, even if the growing season is unusually extended. I've read about topping tomato plants to channel energy into ripening existing fruits, what are people's thoughts on this? And is it worthwhile to cull some of the smaller fruits that are unlikely to ripen?
I have an abundance of tomato plants this year - 30 total, and if I harvest even 1/2 of the fruit that has already set, I'll have more than I expected. In case it matters, I'm growing Brandywine, Cherokee Purple, Mortgage Lifter, Amish Paste, San Marzano, Costoluto Genovese, and Stupice. Also something Burpee's calls "Bloody Butcher" which it is definitely not (regular leaves, not early).