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. Helles 4. Kentucky Common 5.[Nitrogen] Oat Blonde
1. American Pale 2. American Pale 3. ESB 4. ESB 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
Current batch #: 246