I think I might have ruined/changed a good lager. After pitching the yeast at room temp I placed my carboy down in my basement in a far corner to cool it down for a day or so while the yeast became active then continue cooling down for the primary fermentation in a lagering box I built. work became a problem and my basement was not as cool as I thought and the lager fermented at 60 degrees for 4 days before I could get back to it. I am now cooling it down approx 2 degrees a day and it is at 54 now. I am using a wyeast pilsen lager and it is an american amber lager OG 1.042. I know this yeast can ferment higher and might not be a problem but what should I expect and how should I proceed to get the best result posssible?