I'd be the first one to tell you go for it but even I would be suspect of storing wort in the fridge for more than one week. But our friends over in Germany do that all the time.
If I Kraeusen my beer or want to add Speise I freeze the wort and boil it before it is added to the beer.
Eric, you may want to try this for future beers. I still think it is a very elegant way of carbonating a beer. Besides the link that Jeff posted check out this one: http://braukaiser.com/wiki/index.php?title=Kraeusening
it details the process. There is also a spreadsheet that does the calculations for you. And to top it off, if you do the fast ferment test to determine the terminal gravity you can even bottle beer that has not completed fermentation as long as there is not more unfermented sugar than you need for carbonation.