It is definitely preferable to start at a lower temp and allow the temp to rise slowly if needed. Chilling could cause the fermentation to slow down or stop. I've fermented with this yeast at 57 degrees for a few days and then let it rise a few degrees - it can handle cool temps, but dropping down can be risky. Placing the fermenter in chilled water could drop the temp rapidly which is more likely to cause a problem. A gentler method might be a wet towel/t-shirt over the carboy with a fan blowing on it.
I also wonder if the ester level isn't pretty well set already, assuming you've had 2 days of active fermentation.