[quote=“masquelle”]My basement runs 58° in the winter. It’s kinda perfect for Cali Common and other recipes that call for WY2112.
What else ferments well at that temp? I’ve made all kinds, but want to brew to season and location!
Cold enough for lagers? I want to make a Maibock…[/quote]
A lager yeast would still ferment at that temp, although it would not perform at it’s best. The final product might well be underattenuated, and it probably wouldn’t have quite the cleanliness you’re after from a lager. But it might be worth a shot. If you do go that route, I’d suggest using a yeast that’s highly attenuative, so that if it doesn’t finish fermenting all the way to it’s attenuation limit, you’ll still have a chance of at least not coming out with an overly sweet beer. Wyeast’s Scottish Ale yeast strain is known for being able to ferment at a fairly low temp, but I don’t know exactly how low. There has always been a bit of a controversy in the homebrewing world about that particular yeast regarding the temp it can work at. I know there has to be some way to keep you brewing at that temp. Just do some research, preferably directly from the websites of the yeast suppliers, as they’re generally the most informative.