Northern Brewer has those carboy heating pads - also as others have mentioned - look for a different yeast and brew different beers. My basement is at 61 right now but I have an Amber fermenting away at 66.
Remember that the beer will heat up a little once it gets going.
My strategy is to brew different styles . . . . . just like the old days of beer making LOL!
Grinders Island Brewery - Pipeline
Bottled! Award winning East India Porter, Oatmeal Stout, Milk Stout, Saison fermenting at a nice controlled 85 degrees (up from 70) as it should be - weird isn't it.
There are plenty of strains of yeast that will ferment out at that temp
I have the opposite problem my basement is finished and the wood stove is there with heat vents in the ceiling going to the upper floor last night it was 84* and I was watching TV with a t-shirt and shorts.The rest of the house is in the 70's. I have to keep my beer either in a fridge or a swamp cooler . And in the summer the it's in the low 60's because of the central A/C ....
'The taxpayer: That's someone who works for the federal government but doesn't have to take the civil service examination.'- Ronald Reagan
I have a batch of pale ale fermenting in an identical basement situation with Nottingham at 58 degress right now. Burbling away slowly but steadily. If you want a higher ferment I use a reptile pad available at any Petco/pet shop. About $40 bucks. I wrap it loosely around the fermentation bucket and can get temp ranges between 62-72 depending on how tightly I wrap it.