storing a ready beer in the ferm chamber

I need To brew another beer. that needs to ferment at *50 BUT i only have the one temp controled area. My Keezer that has a just out of the clarifying tank Oktoberfest in it.

Will it hurt the Oktoberfest to bring it up from 35* to 50 for the week or so of the other beers primary?

In a related note. As a young bartender, we used to think temperature change skunked beer. IE... letting the ice melt down in the bins over night and refilling them next day. With what i know now it was more likely the florescent lights than the temp swings correct?

35 to 50 is nothing for a lager as far as I know as long as it's done fermenting.