Fermentation temperatures

I am brewing a Sam Adams clone using DME and WLP008 plus various other ingredients, two 5 gal batches. I have read about lower temps resulting in a cleaner taste and higher temps bringing out the flowery, citrus flavors so decided to experiment having one at 72 degrees and the other at 62 degrees. The 62 degree batch, after taking off as expected, is now hardly perking after only 2 days while the 72 degree batch is going strong. My question is, will my 62 degree batch be OK? I'm not worried about the other one as I've used this yeast before at this temp and the beer turned out fine. Expecting to keg in two weeks.

I've fermented ales way below 62. Yours will be fine. Check its gravity a couple times over a couple days and see if it's stable. If so, it's done and just finished fast. Cheers!