A new-to-me basement is like 62-64 degrees, with maybe a slightly cooler area.
Last week was my first fermentation run, with Nottingham yeast and it's doing great (Apfelwien, actually).
Will conditioning within this temperature range, below the magic 70 deg. level just take more time?
You are looking at the hole in the doughnut and not the doughnut itself.
You primates are so predictable.