Temperature and overall control of your fermentation is closely related to how well you know your yeast - the level of experience you have with that particular strain. It has been a great enhancement for my brewing since I began using the Edinburgh strain (WLP028) for most of my brewing, because I now have many batches of experience with it and have my process dialed in with it.
For example, with this yeast, I find that I get excellent results when i ferment near or at 60 for at least the first two weeks, then let it rise up to 65-68, which is the ambient temperature in my basement/brewery-headquarters.
FWIW, I put the carboy in a rubbermaid-like bin with water and frozen bottles for the first two weeks of fermentation. For me, I enjoy the low-tech, handmade approach. But I also like grinding grain by hand, so take it for what's its worth.
For example, with this yeast, I find that I get excellent results when i ferment near or at 60 for at least the first two weeks, then let it rise up to 65-68, which is the ambient temperature in my basement/brewery-headquarters.
FWIW, I put the carboy in a rubbermaid-like bin with water and frozen bottles for the first two weeks of fermentation. For me, I enjoy the low-tech, handmade approach. But I also like grinding grain by hand, so take it for what's its worth.