SMaSH PA on the yeast for four weeks

[The Green Man]

Hello all. Due a complication I'm going to have my SMaSH PA (OG 1.052) on the yeast (S04) for 2 more weeks than planned.
3 weeks actually helped a brew a little bit ago, so not thinking that 4 weeks will be a problem. Should I try to keep the temp low?
Any advice? This is my MO and Mosaic ale. Depending on how it turns out, it might end up being named CPA (Cat Pee Ale)
Hopefully not, obviously.

 

[jeffpn]

RDWHAHB

It’ll be fine

 

[The Green Man]

RDWHAHB

It’ll be fine

Cheers. Good to know.
Out of interest what does RDWHAHB mean? New one to me.

 

[jeffpn]

Relax Don’t Worry Have A Home Brew. A phrase before Palmer’s time.

 

[Hawkbox]

It's gonna be fine.

 

[Beer_Pirate]

If you're taking readings and the beer seems almost done, you could even let the temp free rise or bump it up a few degrees to help with attenuation. A word of advice with S-04 though, don't do it early unless you like banana flavored beer. I made that mistake exactly 1 time

Edit: Also second the RDWHAHB