I have found that 60f. is too low for the ale yeasts that I use for my Dunkel weizen. It performs best at 65f.-70f. expecially if I brewed with malt extract which is less fermentable than my all-grain recipes. A simple way to get the fermenter a little warmer is to place a 60w lamp next to it and monitor the temp. to adjust lamp proximatey. I wrote about it here: http://backyardbrewer.blogspot.com/2...ng-tricks.html
Your ferment temp will be a little higher than ambient temp of the room, so a 60 degree room would be great for most ales. Some of us would kill for a steady 60F without having to use a temp controller and fridge/freezer.
Remember too, that your fermentation temp will rise above ambient. My fermenter was sitting in a room with an ambient of 63 and the fermentation temp got up to 72. I think next time I'll make sure that the fermenter is in the section of the basement that stays at 61.
Also, I was just in Dubuque a while back and went to the Bluff Street Brew Haus. Seems like a nice guy that runs the place. In fact I'll probably pick up another primary bucket and carboy there when I'm in town for my cousin's wedding this summer.