Pressurized Fermentation- Target Yeast Temperatures?

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micraftbeer

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I'm starting to explore fermentation under pressure. I keep reading that you can "ferment lagers at ale temperatures" because fermenting under pressure suppresses ester formation. Would this imply I no longer need to worry about fermentation temperature per se, and my year-round Michigan basement temperature of 63-65F will be suitable and I no longer need to worry about Igloo coolers with frozen 2L bottles of ice hooked up to a fermentation cooling coil?

These are some things I'll probably experiment with, so I'd be interested in hearing people's thoughts/understanding on the science involved here, plus any empirical/anecdotal feedback from personal experiments and taste testing.
 
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