After primary fermentation is complete temperature control becomes less of an issue. Just use common sense and don't let your beer get too hot or too cold, and keep it someplace where the temperature is fairly stable through out the day (i.e., an uninsulated garage that gets hot in the day and cold at night would not be a good place).
After bottling, you do want to keep the beer warmish (in the 60's at least) so that the bottles carbonate.
If I don't have room in my fermentation freezer for a secondary, then I put it in a closet at room temp. After I bottle, the beer goes in my "basement" where the temp is around 70º this time of year.
Primary/Secondary: #105 APA, #106 American Wheat
Kegged: #102 Brown, #103 Red, #104 ESB
Planned: IPA, Northern English Brown