Fermenting lower will generally cause the yeast to develop less esters and leave you with a cleaner beer. However it can also lead to underattenuation if the yeast flocks out too soon, which can leave residual acetylaldehyde (green apple) and diacetyl (buttery). This is most common when a beer is crash cooled before it had completed its fermentation.
I think you're probably going to be ok at 62, but you might try and raise it up a few degrees towards the end to help the yeast clean itself up.
Give it a couple days up at 68-70 when the krausen STARTS to fall. That should re-kick it and you'll end up with a really nice clean beer.