One thing that's not being addressed with the OP is what's your friend's "wine room" like? You said temp controlled but is that with a fan that circulates air, or is it chilled via something in the walls? If it's the fan, then I'd bet your yeast could stay pretty close to 60 degrees - maybe 2-5 degrees over during the most vigorous stretch of fermentation.
Regardless of what you do, just make sure that once fermentation begins to slow down you go ahead and pull it out of the wine room and let it warm up. Not a great thing to have the yeast get cold as they're cleaning up your beer.