Cold House in Winter - Need some ideas

[JSomps6]

The heat wrap also works great that you can ramp the temp near the end to make sure the yeast fully ferments it out and cleans itself up. You can ferment at 63 for a 5 days or so, then ramp it a degree a day for another week. Having a constant temp is ideal compared to putting it near a vent that will drive the temp up and down.

 

[Cubslover]

Maybe experiment with different yeasts? I brewed an English Brown with Nottingham yeast, basement was in the 60s the first week of fermentation. The last 3 weeks it was around 55. Super clean and finished out at an 1.010.