Brining up the temp?

[will_rouse]

So I have seen a few people mention when they are fermenting they start there yeast at the low end of the suggested 's temperature. As the fermentation goes, they bring it up to the high end of the suggested temp.

Can anyone tell me the pros to this? Is this something everyone should practice or is this even common practice?

Also can a mod edit the title it's meant to say "bringing" not brining.

 

[DoWBrewer]

Keeping the temp low in the beginning of fermentation, reduces fusels and esters. Bringing the temp up after the first few days, gets the yeast more active, helps to finish fermentation and clean up by-products produced during the beginning of fermentation like diacetyl.