I made an imperial Irish red last friday. Fermentation was quick and seemed to settle down by the end of the day Monday (no I haven't checked the gravity yet). The krausen settled back down and the wort is still now. I've been maintaining a temp of between 64 and 68f to continue to clean up the by products of fermentation (its an Irish Ale yeast with temps suggested 62-72f) and have been using a brew belt to do so. It's almost been a week now and I'm hoping to let the temp settle back to room temp, which would be about 59-60 degrees..."cool crash" if you will. Let's assume the gravity has hit it's FG, should I continue the current temps (64-68f) or would it be okay to drop the temp to my basement temp (59-60f)?