If your beer has been in the primaries for three and two weeks respectively and around 65*f ambient, I suspect they are fine and the active part of the fermentation is over. The most sensitive time for temps for ale yeast is during the period of fermentation when the gravity is dropping fast in the beginning of the fermentation, and they are more susceptible to off flavors from high temps than low temps.
At this point I would not worry about rousing your yeast if your FG is about where you want it, re-suspending the yeast at this point will only undo any clearing that has been going on over the last week or 2.
If I were you I would stick with your original plan and forget this ever happened.
Say it with me, RDWHAHB
Hope the power is back up soon.