seems complicated to me. I like to pitch ~65, set the temp to 70 and let it rise to that. after a week or so bump the temp to 76 and let it ride till done. crash, keg, go.
my reasoning is that I can't think of a reason to bother with 2 temp changes every day.
I suppose if you are applying direct heat to raise the temp the beer right next to the brew belt or heating pad or whatever might get a bit warm but the temp change in the beer is going to be pretty slow anyway.
Part of the issue is that I am fermenting in my garage which is consistently 40-50* this time of year, so heating is the name of the game. I have a dual stage controller and a kegerator fermentation chamber, with the temperature probe sitting in the middle of the fermenting beer in a stainless thermowell . I use a thermo-wrap for heating.
In the previous fermentations this has led to exact temperatures with no fluctuations as I have the the settings set very tight at 1* difference. So if I set the target at 65*, the heater gets it there and if it goes to 66*, cooling kicks in.
I love precision, and I love messing with stuff, so doing two temperature changes in a day are enjoyable to me. I know, serious dork.
But regardless, are you saying that I should set the base heat, say 68*, and the cooling at say 76* and just let it rise as it will? The goal is not my control, even though I do enjoy that, but to get the best Belgian character out of the yeast.