Almost all of the yeast's flavor contribution happens in the first few days of fermentation. I've brought beers up to 20* over their fermentation temp to get them to attenuate fully without any issues with off-flavors from high temps.
By this point, even if there had been no aeration, I'd bet there are enough yeast in the wort to finish the job. Yeast become more active as temp increases, less active as temp decreases. Rapid fermentation increases temp. As initial fermentation drops off, temp drops, then the yeast floccs out. If the yeast has flocc'd out, it can't eat the sugar well. Rousing the yeast would be a good idea. You can do this by swirling the carboy.