You could always just stash the bottles somewhere else in the house, assuming you don't live in an igloo. Even if it's cooler they will still carb up. Might just take a bit more time. Controlling the temp of the beer while it's fermenting is different. You can limit/control esthers, fusals, etc., but once it's past all that and is bottled it's not really going to matter if they condition at 63 or 70.