Letting fermentation free rise after 24 hrs

[ebaynote]

So I've heard JZ mention on a few podcasts that if he is shooting to ferment at say 50 that he will pitch and maintain temps at 44 for first 24 hrs then let it free rise to 50 where he holds it steady.
I've heard him mention the same process for ales.
How long does it take for the beer to rise to say 50.

Does anybody else follow this process.
I've been setting my temp controller basically to the same temp I pitch at. 67 ish for ales. Any input would be appreciated. Thanks in advance.

 

[Brew-boy]

I believe he does that more on his lagers. There are two sides of this fence people who pitch cold and who pitch warm. If I could get my wort down to say 45 I would use his method but I can only get my wort to 62. I think I will make a prechiller so so I can get it down this cold.