Agreed, I think it'll turn out okay. Give it some extra time to clean up.
For my brewing, I always target the bottom of the fermenting range for the first 2 days. Some brews I bring up in temp to help fully attenuate or to create esters/phenolics to style (belgians).
Primary #1: Umlaut my Kölsch VI #2: Sunrise Wit
Secondary #1: Empty #2: Black Currant Wine #3: Empty
Bottles: Spruced Winter Warmer, Big 50 Barleywine, Framboise Lambic, Russian Imperial Stout, Barolo Wine, Berry Rhubarb Wine
On Deck: Dusseldorf Alt III, BGSA