It really depends on what yeast strain you are using. Some need it, some don't. Most ales don't need it, but for lagers it's a must. You're right though. If you're doing a rest, just raise the temp to around 75 to get the yeast nice and active again. Then leave it for about two days and cool to serving temp.
He who drinks beer sleeps well. He who sleeps well cannot sin. He who does not sin goes to heaven.
Another HERMS rig...