Diacetyl Rest a 59 Degree Ale Fermenation at Room Temp?

I've got a Wyeast 2565 / Kolsch brew that's near FG and is really slowing down in a 59 dF chamber, and this brew is getting near the all-said-and-done part of the show. Smells good, looks good, everything's normal.

To finish her up, I am thinking of taking it out of the cooling and letting it sit at 72-73 degrees for 4-5 days in order to catalyze the yeast to clean up any possible diacetyls. 59 is really on the low end of the scale for the 2565 yeast and it seems like a good idea that won't have any ill effect flavor-wise. Also, the nice part of the warmer temps is that it will definitely excite the yeasties into finishing up strong and making the beer really dry, as per style.

Thoughts? Good idea? Bad idea?

sounds good to me, the typical temp raise is 10 but I don't think you'll have any problems with 72-73