Typically yes, but not all fermentations generate a lot of heat. I would start out a few degrees lower and check the temp with a ticket on thermometer. Then you can adjust the chamber temps accordingly.
Thats what I do. I take some bubble wrap and make about a 1.5" thick square out of it to insulate the probe against the fermenter. The set point will then be the beer temp and you dont have to think about anything after that. "set it and forget it"
I tape the probe to the vessel then take a cloth napkin and cover it with some plastic (visqueen) and tape that over the probe so the tape is wrapped all the way around the plastic to insulate the probe from the ambient temp of the fermentation chamber.