Do you not regulate temperature?
Even today, I use no attemperation during the cool months. I have always fermented in an unfinished basement. A basement does not change temperature rapidly. I never used to brew during the warm months, so lack of attemperation was not a problem. I used to start fermenting English-style ales in mid-September. By November, my basement was cold enough to switch over to brewing hybrids. Late December through February was lager time. In March, I brewed hybrids. By April, I was back to English-style ale, and if I brewed into late May, I would usually brew a five-gallon batch of American-style Wit with malted barely, malted wheat, Tettnanger kettle hops, sweet orange peel, coriander, and BRY 96. I enjoy brewing with the seasons even though I have a fermentation chamber today (cooling only).