What To Do With 34/70 Cake?

[tennesseean_87]

I've got some cake I racked a lager off of and don't want to waste it. Problem is ferm chamber will be tied up with another beer. Basement is 55, which is OK(ish?) for a lager, but I think I'd have to lager it outside, and I don't know how warm/cold it'll be in late Feb/March (brew next week, ferment, D-rest, then lagering won't finish before end of feb).

I thought of a steam beer, but upstairs is 70, which is too high. 55 is too low, right?

I thought about a 1554 clone, which I hear is fermented warmish but not lagered.

Is there anything productive I can do with this yeast?

 

[IkeKrizzule]

You could use a swamp cooler with the 55 degree basement to get to the 48-50 degree range pretty easily.

 

[BowAholic]

I'm thinking I'll use some of mine for a batch of Cream of Three Crops using the recipe on this site. The Moonshine Malt liquor that I saved the yeast cake from fermented at 12.5C or about 55-56F. This is off the website-so your basement should be perfect.
"fermentation temperature:
9-22°C (48.2-71.6°F) ideally 12-15°C (53.6-59°F)"

 

[tennesseean_87]

You could use a swamp cooler with the 55 degree basement to get to the 48-50 degree range pretty easily.

It's more the lagering stage that I'm worried about. Are there any styles that would be appropriate with lager yeast and no lagering?

I did find a corner of the bedroom that is pretty cool at 64 (maybe cooler as we're getting a temp drop soon). I may try to do a steam beer and ferment it there.