Ok to let temperature rise at end of secondary fermentation?

So I have a Grainfather Conical that is temp controlled. I have had it fermenting for 11 days at 64deg with no issues. It’s a low gravity beer and has hit its FG since day 6. In order for me to keep it at 64 I have to continually add ice to a cooler (don’t have a glycol chiller just yet).

Just curious if it’s ok to just turn the temp control off and let it coast until kegging for about 7 more days at room temp (75 deg or so). I know the yeast are still active but there can’t be too much more activity that could trip off flavors at this point correct? I guess that’s what I’m asking and I’m just curious in general.

 

I let it go up to room temp after main fermentation is complete. It allows it to clean up, ridding of any diacetyl

 

Correct

 

I do this on most of my beers. I ferment for a couple weeks or so and then shut off the fridge and open the door, or move the fermenter out and put something new in. I currently have a Yoopers Oatmeal Stout that sat at 64 degrees for two weeks and then moved to the floor to make way for a Kolsch, which I will keg next week.