Hmmmm - this might also explain why I don't have a cat.
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It isn't so much that you raise temperatures, it's that you don't constrain the temperatures. The temperature will rise from the fermentation -- let it go. If you artificially keep the temperatures down by putting it in a water bath, for instance, the yeast generally won't be happy.
+1 - in fact I am usually spot on and never varying more than a degree or two.
Well, which is it? Spot on or varying a few degrees, sounds like the latter which is certainly not spot on. I can hit it dead on every single time and probably could get it to a half degree if I cared to. In reality it really doesn't matter that much, most brewing came from places using Celcium and a single degree Celcius is a couple of degrees Fahrenheit, but I hate it when someone speaks of being precise when in reality they are not.
I disagree entirely with you wit...I can hit my temp each and every time exactly regardless of whether I am mashing a 5 gallon batch or a 10 gallon batch a low gravity or a high gravity. I could NEVER get it that exact with infusions...YMMV
MMDV....My mileage does vary! I can hit really exact temps with careful infusions of boiling water.