I also let the temperature of the beer in the primary free rise to ambient when the krausen begins to fall. My ambient is 68°F in the winter and 66° in the summer.
I have found US-05 and WY 1056 do throw a peach flavor when fermented below 65°F. First noticed this in NB's Dry Irish Stout. I have brewed the Dead Ringer Extract recipe many times below 65°. Did not notice the peach flavor. The Cascade hops must mask it or the peach flavor is a good complement to the hops.
EDIT: Centennial hops. Cascade is for my Amber Ale Thank you @dannyboy58