below recommended temp, fermentation is slower and can get 'stuck.' Increasing temps again can get it going; with highly flocculent yeast, such as the one you used, agitating the beer can also help. It can make a difference in the final product as well; generally a cleaner profile with less yeast character. It's much of what accounts for the clean tasting nature of lagers.
Given the nature of this yeast, I think the main thing to look out for is that it attenuates fully. I've had issues with ales fermented with british strains not finishing off, and cold only exacerbates this. Just watch the hydrometer; if it doesn't finish, take measures to help it do so. In extremity, pitch a strong yeast to finish it off. Past that, RDWHAHB.