This is what I would recommend, since you are using an ale type yeast and are bottling. Copper yeast temp range is 62-72F. I would continue to stay in this range to prevent any off taste of high temps and to keep the yeast from going dormant with lower temps. If the yeast go dormant you will not achive full fermentation. After achieving your FG, cold crash the beer to near freezing for a week (longer the better). Then raise temp to desired yeast temp and bottle. Store in the same temp range to achieve a good carbonation (at least 2 weeks). Then store as cold for a period of time and should even clear even more.