After reading about temperature control in several places (including this forum), I decided I needed to get most of my beers <70F before pitching. The obvious exceptions are well known, such as Belgians. That is what I do now, and fortunately, with 55F well water, it isn't difficult.....although those last ten degrees take longer.
“Malt does more than Milton can / To justify God’s ways to man”
-A. E. Housman (1859–1936). A Shropshire Lad , 1896.