63F is a perfectly fine starting point for most ale yeasts, especially clean, low/med-flocculating strains. Don't get too caught up on lab specs.
I would start downstairs in your basement and move upstairs just as the fermentation starts to slow down.
You could also try just wrapping a blanket around the fermentor at high krausen. If you've got a concrete basement floor, put the fermentor on a table or yoga mat when you wrap it to help keep heat in.