I do that with all my beer as well. Slightly different temps, but same idea. It works great at reducing off flavors early on when the yeast are most active, then the warmer temps encourage the yeast to clean up after themselves. Once the bulk of the fermentation is done, you can probably leave in the warmer temps as long as you need until you're able to package. There's little yeast activity at that point compad to earlier, so any off flavors produced will be minimal.
My problem is not fridge space, but that I use an unheated upstairs room for initial fermentation. I can only keep 1-2 buckets there until SWMBO gets after me. So I keep them there as long as I dare, then move them downstairs to the beer closet.