Aside from longer fermentation times and perhaps reduced attenuation, what are the possible negatives from fermenting ales in the low 50s? I realize the effects will vary from one yeast strain to another, but I really don't know at the moment what all I will be brewing in the next few months. I ask because I ferment in the basement, and depending on the specific room, the temps are holding pretty steady between 50 and 54, and I don't want to spend the next 3 months brewing lagers exclusively.