I think you will find that, for most ales, fermenting at 64 degrees is PERFECT! It keeps the fusels down. Some beers like belgians do well at warmer temps.
Also keep in mind that, while your room is at 62-63 F (and your thermostat is measuring the ambient air, not your fermentor), your fermentor can easily be 5 degrees warmer than that due to metabolic activity from the yeast. It also depends on whether or not you're using a plastic, glass, or stainless steel fermentor and whether there's a readily conductive heat sink (like putting your fermentor in a shallow tub of water to help wick away the extra heat.)