Yes and no... Temp control is important, too high a fermentation can cause the potential for off flavors. But at the same time if it's too cold the yeast could want to go dormant.....I had a similar issue with a belgian a couple of weeks ago, so I pointed a ceramic heater at it for a couple hours til I saw the krausen begin to form, them turned it off....
You could do the same...once fermentation begins it is going to be generating it's own heat...so you don't want the base temp to be too high.
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