It sounds like you are stating ambient temps and not beer temps? If that is the case, even an ambient temp of 66F is on the warm side for a lot of ales, the temp in the fermenter could be well into the 70's. With that being said, I usually pitch most of my beers a few degrees below fermentation temps, then let them rise to my pre-determined temperature and if I'm going to ramp up at the end, I usually do it when the krausen just starts to fall. You don't want to ramp up too early in the growth phase, it will cause the yeast to produce more esters and fusels.
Draft 1: Lightly smoked Weizen
Draft 2: Belgian Wit
Draft 3: Rauchbier
Primary 1: German Scwarzbier
On Deck: Belgian Brown Ale, Pale Ale, Stout