I have a "beer room" in the basement where the temps are below ale-optimal, but I plug in an electric oil radiator and let it keep the room at a constant temp and I'm good for fermenting. If it is still winter and I want to crash, I insulated the wood door to the concrete cellar under the stoop so it stays in the high 30's to low 40's during the cold months.
Bottled: Chili Beer, Bourbon Aged Apfelwein Cider
Fermentation: Bourbon Honey Ale, Olde English IPA
Pipeline: Citra Pounding XIPA, Vanilla Cream Ale