diaceytl rest time and temp

i am brewing a belgian blond ale, and am trying to impove my techniques.  I fermented at 66-68 degrees for 5 days until the fermentation slowed dramaticall, and then brought it upstairs to finish off primary into the diacetyl rest for three days.  my upstairs temp ranges 72-74 F.  My question: Is 72-74 to high of a temp? I let it ferment almost entirely at th 66-68 f range.  I read the time factor isn't really an issue since autolysis doesn't take place for months.  Is this true?

after the primary fermentation is done, letting it creep to those temps are fine.  The yeast typically do not contribute to off flavors at this stage.  They are metabolizing some of the less desirable affects of fermentation.  I would let them go 5 days.