What yeast are you using?
Almost any ale yeast will be OK down to 62, except maybe some Belgian strains.
I generally secondary in locations a little colder than the primary--it helps the beer clear.
I have a temp-controlled fermentation chest (ghetto rigged) in my basement for primaries. I put the carboy on a shelf in the basement after racking (cooler than primary by maybe 5-8 degrees), and then move it to the basement floor after about a week.
I put it back on the shelf about a day before bottling, so that anything I stir up moving it has a chance to fall back out of suspension.
Bottle conditioning: Robust Porter
Drinking: Saison Dupont clone, tripel
Coming soon: Columbus APA, Rich Red ale