Have a cream ale (OG ~1.059) that has been fermenting at the low end of US-05's range (57-59 degrees) for just about two weeks. Didn't test gravity, but still saw a decent krausen ring and airlock activity. Recently got a chest freezer, temp controller, and brewpad (for heating), and moved it into that at 72 degrees.
Fermentation did seem to be slowing (first couple days had a minor blow-off), but I wasn't sure if I moved it there too late.
Also have a saison that has shown airlock activity for 4 WEEKS (WL 565/saison II), and was thinking of moving that into the chamber as well to finish that mother out.
Is a week diacetyl rest too long (I believe there is another thread indicating 'no'), and can I simply move my saison into the chest as well to finish it out?
EDIT: My motivation for raising the fermentation temp was more to allow the yeast to finish fermentation (they seemed a bit sluggish at 57 degrees fermenter temp in my basement).