[jmaraglia]

I am brewing a peach ale for the first time and I want it to be nice and clean.  I was just wondering if I could have some advice on fermenting the ale around 50-55 f.  Will this be work to clear the beer and will it slow down the fermentation time dramatically?

[S. cerevisiae]

That's too cold for most ale strains.  Wyeast 1007 is good fruit beer yeast strain.  It will ferment down to 55F.

One thing that brewers need to keep is that a fermentation can be clean and fruity (fruit <> dirt).   Many esters can enhance the fruitiness of a fruit beer.

[Iliff Ave]

If you have the ability to ferment that low, have you considered using lager yeast?

[erockrph]

Using Chico (US-05, WY1056, WLP001) will produce a very clean beer in the low 60's. It can handle low 50's, but I don't think it's needed for something like a fruit beer.

[Stevie]

What is the goal of fermenting so low?

[pete b]

What is the goal of fermenting so low?

My interpretation of the OP is a desire for as little yeast derived flavor that would compete with fruit flavor. This is one valid option as would using a yeast with esters that would complement fruit flavor and aroma. But I agree with Eric tha using chico in low 60's would be a better option. There is also something at the end of the OP mentioning a desire for the beer to be clear. Confusing cold ferm temps with cold crashing perhaps? Also, I would recommend lots of high quality fruit or fruit puree and a bit of acidity to bring it out.