Kolsch yeast (WY2656) is about the coolest fermenting ale yeast around. But I don't think it works below ~55. If you pitch at say 60F, and wrap it really well with a sleeping bag to keep it warmer until it takes off, it might work for you. It should self sustain temps during active fermentation. You might even have to take the insulation off. With fermentation in the mid 50's, the Kolsch yeast will taste very lager like and will have few of the fruity/wine like overtones that you get in the low 60's. If you haven't tried Kolsch yeast, you shoud give it a go sometime. It's in my top 3.
52 is a tidge warm for a lager, and you may not have a means for lager conditioning (35-40 for 4-8 weeks). Or as stated above you could ferment upstairs.
Primary #1: Empty #2: Empty
Secondary #1: Belgian Golden Strong #2: Dark Belgian Strong #3: Empty #4: Framboise Lambic
Kegged: RedHook ESB clone, Fat Tire Amber
Bottles: Surly Furious clone, Kicked by a Moose Scotch Ale, Apfelwein, Russian Imperial Stout, Trappist Dubbel, Carmelite Tripel
On Deck: Kölsch IV, Altbier II