My fermenter is in a thermostat controlled freezer... so if there is significant blow off, it will remain confined inside the freezer. Temp is now 63°F, which is well below the temp range for the yeast I'm using (WLP001 California Ale, optimum 68-73°F)... I guess when you're pitching into an entire yeast cake, even though you're well below the ideal temp, there is just so much yeast in the container, that fermentation will nontheless continue... Bubbling has died down, but has not stopped, and the airlock isn't clogging up. Will too low a temp present any problems though?