I'm actually in the middle of my own experiment with fermenting ale yeast at cooler temps. (and Yooper is my heroine
I brewed up a "Dead Guy" clone (partial mash) and pitched some WLP 001 (made a starter, the yeast was good). Sat the carboy in the swamp cooler and threw in some frozen water bottles. Keeping the temps around 64.
Within 24 hours I had active fermentation, and throwing caution to the wind I tossed in the captured Pacman I had started 48 hours earlier (there was a nice thick layer of yeast in the flask. Love that Wyeast yeast nutrient).
Still fermenting in the low 60s, 10 days later, the airlock is STILL bubbling and the yeast appear to be chugging along.
Did I overpitch? Maybe.. maybe not.
Will this be drinkable? I hope so!
Part of what I love about homebrewing is experimentation.
What I'm hoping for is a drinkable, tasty brew and some nice Frankenyeast that has a nice clean profile I can use in a future project.
Would be fun to try a malty delight such as a doppelbock with an ale yeast fermented cold.