Originally Posted by Gartywood
A lot of people on this forum will assert that you cannot make good beer without temperature control. That's simply not true. Yes you will want to pay attention to style (don't brew a farmhouse that wants to ferment at 80 degrees when your basement is 50). I brew a lot of great batches with ambient temps between 55 and 80 in my basement. I've actually spent a lot of time worrying that batches are not going to come out well during the extreme temperature times because of the advice on this forum. In my experience Great beer is possible with proper procedure and planning without temp control (if you can't keep it in the 80s or above 50 I might be worried). Don't create problems that don't exist.
While I will not discount what you are saying as to some degree it can be true, it really is not best practice. Even if you are selecting styles and yeast to brew within the constraints of your ambient temperature the yeast, fermentation and final product will be improved with temperature control from the initial growth phase to packaging.
The fact of the matter is this thread is in the beginner's forum. New brewers have no concept of temperature control, much less selecting styles to brew determined by the constraints of the yeast selected. Hence the reason why so many posts in this area pertain to off flavors, stuck fermentation, beers that taste like s&$%&t, etc. Honestly, most are trying to brew ales and IPAs and can't understand why their beer turned out the way it did when they fermented it at 75-80 degrees.
Personally I think it best to try and guide new brewers to use best practice and educate them so as they become more experienced they can adapt their process to what works best for their system and the types of beer they choose to brew