Fermentation Temp Stability

I am in Florida. I don't have a fermentation chamber. I keep my carboy (bucket) in a tub with water. I rotate out frozen 2 liter bottles in the water. But I still gave to go to work etc. so the temp may fluctuate up to 10 degrees from when I leave to when I get home. However, it never gets above 70.
My question is...
I'm using US05
Is it better to have a stable temp above 70 or a fluctuating temp 70 and under?




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How far above 70? Also remember that the beer will be warmer than the outside water is because of the yeast activity. For me it's about 5 degrees warmer.
My opinion is that it's better to keep on icing with the fluctuations.

It would be around 74 ambient. So way too high! I just wasn't sure how the fluctuation was affecting flavor.


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From what I've read or been told it is not ideal, but I do it too while at work.