I've had luck fermenting (primary and secondary) at those temperatures - my fridge is set at 57 right now to ferment a kit, and just got done bottling another done at that same temperature. It was by far the best I've made. Reading the beer brewing forums, temperature control is one of the biggest factors in the quality of the resulting product. I don't know why temp control wouldn't also be important here even if the yeast strains differ.
By way of comparison, my first few were done in the house (Houston) during the summer, and with the AC blowing were at the top of the recommended temperature range for the yeast. I can definitely tell a difference.