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