As long as your fermentation has completed, you no longer need to maintain fermentation temperatures. Just remember, there is an upper-limit as to how hot you can actually store beer for. I would never keep my beer in an area with 70F+ temps for long periods of time after fermentation. This will speed up the aging process of your batch, forcing you to drink it faster!
Like I said though, as long as fermentation is complete, move that carboy out to get another one in. Temperature control is most important during active fermentation.
"Brewers enjoy working to make beer as much as drinking beer instead of working."