On Saturday I sparged and collected 12 gallons of wort from 23 pounds of grain. A five hour boil reduce that to 6 gallons of 1.108 Burton Ale. 12 ounces of EKGs boild along with it the last 45 minutes, added at various intervals. The beer is fermenting merrily away at 58°F in my basement with WY1028 London.....so now you know you can ferment this yeast this low.
Once the primary starts to subside, I'll propably bring the bucket upstairs to finish it off at 70°, to ensure complete fermentation. Then, it will be going into a very used 45 gallon bourbon barrel along with other club members' Burton ales for a year of aging.
We are debating the merits of adding some brett to the cask.