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. Imperial Oatmeal Espresso Stout 2. Michigan IPL 3. Kölsch 4. Kentucky Common 5.[Nitrogen] Oat Blonde
1. none 2. none 3. none 4. none 5. none 6. none
1. Brett Ale 2. none 3. none 4. none 5. none
About 23 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Altbier, Helles x2, Kentucky Common