Temperature doesn't become less important, but it's beneficial to raise the temperature as fermentation dies down to reach maximum attenuation and processing of fermentation by-products. In that respect, you're fine.
But you'll probably want to get yourself one of these to ensure that you want have any issues with temperature swings in future batches:
The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Planned: sLambic II, Flanders Red II
Primary: Fat Man Porter, Orange Blossom Mead, sLambic I
Secondary: Flanders Red I
Kegged: 3 different ciders, Janet's Brown, Barrel-aged Stout, Hallertau Blanc Pale Ale
Bottled: Flanders Red I