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Can I use bottom fermenting yeast with a beer kit that comes with top fermenting yeast?

I want to start brewing beer, and I want to start off easy. So, I just want to buy a beer kit. The one I chose was Munton’s American Light. Here is the problem, I am living here in Germany, long story, and the only place I can store beer is in the cellar. It has no heating and is quite cold even in the summer. Right now it is 53 degrees. But the Munton’s beer kit that I want, comes with top fermenting yeast. So, can I use the bottom fermenting yeast with the beer kit? I contacted Muntons brewing company and asked, they suggested that I buy a brewing belt. But I don’t want to for two reasons. One, I have a very limited budget since I am a student and 2, I have been reading about the types of yeast and it sounds like I would prefer the bottom fermenting yeast from the resulting taste. I would really appreciate anyone who answers

Yeah why not? For for it.
Happily for me I just answered a question that had an opportunity for a similar response. So here it is…
You must ask yourself what type of beer you want. What types of flavors and aromas to you prefer in your beer? From this you can determine if you wish to use the yeast supplied in the kit or another. The cellar temperature you have will be a little problematic for an ale yeast but fine for the lager yeast. In fact sometimes a brewer fermenting with a cold temperature yeast starts at a little higher temp and slowly drops the temperature. Because the lager yeast is best suited for cooler fermentation temperatures, I say go with it. Your beer will be more flavorful than a truer cold fermented pils but not as fruity as the ales.

From the other Q:
Let me say something about the so-called top & bottom fermenting yeasts. I can care less if the yeast is top or bottom of hovers at mid point in my fermenter. What I care is what it does. This is the real distinction between ales and lagers. I blame the HOME BREW MENTORS of the past several decades for not educating the home brewer with better information and thus perpetuating the same meaningless diatribe on yeast.
Yeast by its nature produces compounds, the most desired being ethanol and carbon dioxide. Yet it also produces chemicals of flavors and aromas. For brewers’ yeast strains the fruity esters are produced at temperatures above the mid 50F range and progressively more with the increase of fermentation temperature. The opposite is true with cooler fermentations. It has come to define beer that we consider ales more fruity and lagers less and almost not at all. We brewers therefore use the strains of yeast in ales that produce these essences. These strains also happen to prefer an environment that is warmer. For lagers this is not so.

Lagers are clean and have very low levels of fruitiness. It so happens that the yeast that have been selected over the years for lagers produce very little. These yeast also better withstand colder environments which works in the traditional lager brewing methods. The colder, longer, lagering periods allow the yeast to produce a lower level of fruity esters and to ferment the beer dry. This then is the difference of ales and lagers the drier fruitless nature of lagers versus the sweeter fruitier nature of ales. Of course we know that it becomes more complicated from here. The point being that we home brewers need to get away from the top/bottom thing of yeast because it really means nothing to the beer.

I think just saying cold fermented versus warm fermented to compare and contrast ales and lagers is much better that top versus bottom fermenting yeast. We could also use the estery versus non-estery producing yeasts for this purpose. Lager yeast is also slower at breaking down intermediates such as diacetyl which is not desired in most lagers.

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