I am fermenting beers 4 and 5 in my fermentation chamber. I set it up a couple of months ago. The reason I did was as a result of brewing 4 high gravity beers. All of them were fermented at room temperature .. approximately 68 degrees, and all turned out very harsh. All of them were alcohol forward... a burning alcohol.. very unpleasant.
I've been brewing for quite awhile and never had a problem fermenting at room temperature until I brewed the bigger beers. I searched on HBT, asked questions, read other sources on the subject, and determined the cause was that my fermentation temperature was too high, and wasn't constant during the first week or so of fermentation. So the deep freezer was re-purposed and a temp controller was added.
I brewed a high gravity beer first. It spent a week in the fermentation chamber, and has been in a dark closet for the past 2 weeks. I'll rack it to secondary and cold crash next week. I'm anxious to see if all of the extra effort was worth it. If not, I'll be scratching my head again.
To the OP... Before fermenting, I definately research the suggested temperature range for the particular yeast I'm using. I set the temp controller accordingly.