Agreed, I think it'll turn out okay. Give it some extra time to clean up.
For my brewing, I always target the bottom of the fermenting range for the first 2 days. Some brews I bring up in temp to help fully attenuate or to create esters/phenolics to style (belgians).
Primary #1:Spruced Winter Warmer #2: Empty
Secondary #1:Berry Rhubarb Wine #2: Empty
Kegged: Cascadian Dark Ale
Bottles: Surly Bender clone, Big 50 Barleywine, Framboise Lambic, Dark Belgian Strong, Kicked by a Moose Scotch Ale, Russian Imperial Stout, Sparkling Elderflower Wine, Barolo Wine, On Deck: Orange Pale Ale, 2H IPA