60* is a bit low. You run the risk of the yeast falling out of suspension and leaving fermentable sugar behind. Especially depending on the yeast strain and if you only pitched one package. If you are a week and a half in you can rock the carboy a little bit everyday. Softly, no splashing. Just enough to mix things up a bit, keep that yeast up there. Or you could always take a gravity reading and see how you're doing.