Sure, sounds good to me. Just make sure most of the yeast has dropped out or else you’ll end up pulling a bunch of yeast off the bottom while serving.
Yes, I do that with most beers after a week of keg-hopping at 68F.
I usually go a touch longer on primary, and I like to set my fermenter up on the counter for a day or two prior to transfer (so as not to stir up sediment when it comes time to empty into keg)… but, yeah, I do it all the time.
