Depending on the fermentation, your temps might rise 6 degrees or so. I always start my fermentations on the coolest side of the yeast's threshold, then raise it (usually by moving to a warmer area) after the violent part of the fermentation has passed.
Primary 1: 4 Hop IPA
Primary 2: Apfelwein
Primary 3: Air
Bottled: Hammered Squirrel Nut Brown Ale (btl. 5/9/10), Jamil's Evil Twin (btl. 3/29/10), Crazy Ivan RIS (btl. 2/14/10), English Pale Ale (btl. 12/29/09), Apfelwein