Yea 55F is a little low, which will slow it down.
Pasteur Champagne Ferments best between 59 and 86 F (15 - 30 C).
Just make sure the blank does not get it too hot.
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.