Over the weekend I had my house at 70 degrees and at first my wort was cooled to 70 degrees using my CF chiller. I noticed once the fermentation got going though the temp increased to about 74-75 degrees and then a few days later now has decreased back down to 70-71 after the fermentation slowed.
My question is, how critical is it to keep that temp around 68-70. THis was a Wyeast 1084 Activator pack on a Milk Stout Recipe but I'm more wondering in general, is it ok to let that temperature naturally rise with the fermentation or do some people try to even counter the natural increase in temp from the fermentation activity!?