fairly rare is the beer that is not improved by cold conditioning. Hefeweizen that I'm drinking a couple weeks after pitching comes to mind; not much else. Tasted a lot of green NHC beers that could have used some time in the fridge.
anyway, IMO cold is better than cool is better than warm. So, I would expect your beer to still improve, but more slowly.
what was the context of the 50F storage comment? Cellaring big pro beers, perhaps?