That California Common yeast will be fine at your basement temperature for 10 or 15 days in primary, then let it sit in the secondary for a few weeks at ambient temps, prime and bottle as normal. It won't produce that German lager character, but will be a fine beer nonetheless. I've had good experiences with that strain in the low 60's, with a secondary conditioning of around 3 weeks prior to kegging.
For future reference, I've also gotten some nice lager-like characteristics from the Chico strain (WY1056, WLP001, US-05) when fermented in low 60's F. I did a Märzen with that method using US-05, and was very pleased.
1. Bourbon Barrel Imperial Oatmeal Stout 2. Oktoberfest 3. IPA 4. Bohemian Pilsner 5.[Nitrogen] Dry Stout
1. Ger Pils 2. Ger Pils 3. Lambic 4. Lambic 5. none 6. none
1. Brett Ale 2. Ger Pils 3. Ger Pils 4. none
About 36 gallons of beer & 4.2 gallons of mead
Kegged & conditioning:
Breakfast Stout x2, Belgian Dubbel, Chocolate Milk Stout, Oktoberfest (lagering), Pale Ale x2