Can I ferment an IPA at 59-60 degrees?

[BrianDorry55]

I'm about to transfer my Two Hearted IPA Clone into the fermenter...I recently acquired a little wine fridge that fits my carboy perfectly...I've been tinkering with it for a few days and it seems that the warmest it will stay is about 59 degrees...I used Wyeast 1450 - Denny's Favorite...I've read that people have had success with this yeast in the low 60's...anybody think it would be a problem for me to ferment at 59? The rest of the house stays around 74 degrees all day so I'd prefer to find a way to keep it cooler. I guess if the yeast isn't very active early on I can just scrap the idea and take it out of the fridge without hurting anything....

Thoughts?

Thanks!

 

[davemattb]

I don't have experience with that yeast, however you could buy a temp controller to raise the temp higher than 59. Plus you can hook the temp probe onto the carboy and it'll control your fermentation temp even better(especially the first few days). I personally like to begin ferment 62-65 and keep it steady for 5 days or so and then slowly raise to 70 to sit a couple more weeks. Seems to help the yeast finish the job. Id buy a temp controller.

Also, it's really easy to harvest bells yeast. That's what I would use!