I've been fermenting in my basement all through the winter this year, and the temp is a steady 59-61 F. Surprisingly, I'm getting WYEAST 1272, American Ale II to behave well-- both in a coffee stout and an Amber Ale. Fermentation has been strong with washed, starter-grown yeast. Highly recommend this strain for those of us Midwest brewers who, like me, thought their non-temp-controlled basement was too cold for ales.