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: RIS #2: Empty
Secondary #1: Blackberry Rhubarb wine #2: Pre-Prohibition Lager #3: Cab MerMarqeNac Wine
Kegged: Pumpkin Ale
Bottles: Carmel Apple Cider, Big 50 Barleywine, Framboise Lambic, Barolo Wine, Berry Rhubarb Wine, Black Currant wine
On Deck: BGSA