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: #109 Rye, #110 APA
Kegged: #106 American Wheat, #107 IPA, #108 Nut Brown
Planned: Red IPA, American Brown