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Choose a cold tolerant yeast. If you can’t warm the vessel, why not try a lager yeast? They love cold temperatures! Anywhere between 45F and 60F is their jam.
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Don’t worry about it. Slow and sluggish isn’t always a bad thing. After all, honey isn’t all that expensive and what’s more fun than an experimental batch? Pitch that yeast and see what happens.
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Brew at the right time of year. It may sound silly, but back in his homebrew days, Ricky just brewed seasonally: Ales in the spring, Belgians in the summer, ciders and meads in the fall, and lagers in the winter.
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Spend an enormous amount of money on a glycol unit which can heat or cool your jacketed conical fermentation vessel. This is what the pros do. Just thought it should be thrown in for good measure.
Hope one of these works out for you. If not, well, you could always move to Arizona.
AMMA | 15