Yup. I didn't make an ale without some sort of off flavor until I, at the very least, got the first 3 days of temps in the mid-60s consistently. Even just the first two days followed by a slow ambient ramp (wrap it up with a sleeping bag if you can before you need to leave for work) to whatever temp room is will make a big difference. This is a bit of generalizing though as some yeast strains may require a bit more 'babying' in the first week.
The worst batch of beer I ever made was a pale ale that I pitched WLP001 at 75F and let it ride to 80F for 2 weeks. Only beer I've ever dumped.