After fermentation is completed, the temperature becomes less important. Many people "cold crash" at 35-45F in a secondary vessel to clear up the beer prior to bottling/kegging. Cooling the beer down will cause the yeasts to fall out of suspension.
That said, there are plenty of advantages to keeping the wort in the primary for several weeks at the recommended temperature (I always shoot for 66-69F). US-05 is a pretty hearty yeast, too.
On tap: Oktoberfest, Centennial Blonde, AHS American Amber, AHS Bavarian Hefeweizen
On deck: American Wheat