WYEAST Temp

I'm brewing an Alt tomorrow and using Wyeast 1007. I was just about to take it out of the fridge and put it in my fermentation room (60F) to come to temp and smack it later today. I noticed the directions on the pack say to pitch around 70 and than move to fermentation temp once activity begins in the airlock. Is my original plan going to work? I've always been under the impression that yeast (although sturdy and durable) make better beer with stable temps. Besides, I'm not going to sit around and watch for bubbles.

I do what you do, Jer - I don't ramp the temp down after pitching. Now, I'll wait to hear from people who actually know something about brewing