ditto with the above. I brewed an Alt at around 60F with the 1007 and it kept that "rocky" ferment head for a good two weeks before it fell back in. We primaried for 4weeks, secondaried for 4 weeks, and then cold conditioned at 37F for 4 weeks and were pleased with the results.
The ferm time was definitely longer than most ale ferments (I'm use to about 10 days and done, but with this one I checked about twice a week until it stabilized), but then again I normally ferment my ales at 67-70, so the temp could have been a major factor for me.
Conical: gobs of sanitizer
Primary: O-Town Cider, German Pils Do-over
On Draft: All-Calypso APA, German Pilsener, Coffee-Cocoa Nib Stout, American Amber Ale
On-Deck: Imperial Chai Tea Brown Ale, Big Bock B*tch, something funky and belgian