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: #2: Empty
Secondary #1: Blackberry Rhubarb wine #2: Empty #3: Cab MerMarqeNac Wine
Kegged: Chocolate Rye, Mugged a Monk Paters
Bottles: RIS, Carmel Apple Cider, Big 50 Barleywine, Framboise Lambic, Barolo Wine, Berry Rhubarb Wine, Black Currant wine
On Deck: BGSA, Umlaut my Kölsch VII