It would upend not just us, but the professional and scientific literature as well, which advise that yeast activity is best allowed to go to completion warm where yeast is most active, while cold temperatures can then be employed for physical stabilization without expectation of yeast activity. Also mainstream practice for the last 50 years or so, where state of the art lager production process has been a free rise to room temperature, hold until FG reached and no diacetyl detected, and immediate chilling to 0°C for dosing of chillproofing agents, filtration, carbonation and packaging. This could all be misguided, but a lot of research and money has gone into determining best practices.
Perhaps if we find the flavor of a beer is improved by six weeks or more held cold on the yeast, we really should have just held it at room temperature for a couple of days more. Which can be tried next go around with the yeast.