Controlling fermentation temperature is often cited in this forum as being one of the most important factors in the brewing process as it relates to producing a high quality product. Living in the midwest, I find that I can achieve temps ranging from 62F-68F six or seven months out of the year simply relying on the ambient air in my basement. In the summer months however, temperature control and consistency is significantly more challenging even running AC throughout the house. That said, I'm curious how many people on the board are using structured methods to control their temps and how many just wing it using the ambient air.