10C is 50 degrees, why not just use a lager yeast?? Off flavors are generally from high fermentation temps as opposed to low.
The Wyeast German Ale can go down to 55
Something is always fermenting....
"It's Bahl Hornin'"
Kegged: Sour Saison, Pale Ale, Aggie Ale, Firestone DBA, De Koninck Blonde
Bottled: Belgian Quad (Grand Reserve), Derangement (Belgian Dark Strong)
On Deck: Pliny the Younger