This is kind of the tricky thing about Belgian beers. They need to be fermented preferably in the high 70's in most cases, but then they need to be cold conditioned at 30-50*F after that. Without a spare fridge or something, probably the best way to do this is to make a closet or small room fairly warm in the winter, then after primary move it to a cold place. Though if I were to just choose one of the temps to hit, I would go with a warm fermentation and skip the cold conditioning. Not ideal, but better than cool fermentation, even with cold conditioning.