You could always wrap the fermenter in a blanket, fermentation will produce a little heat and insulating it will up the temp a few degrees, but even then low 60's is where I usually do my fermentation at using a fridge and temperature control unit unless it's a yeast that needs higher temps.
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.