Since I appreciate it so much when people who have good ideas that work post them for people like me to copy, I thought I'd offer my setup (currently being used now for the first time) for fermenting warm in cold temps in hopes that someone might benefit. I heard talks of a Fermwrap being able to control up to about 20F temp differential between ambient air and beer temp, but I needed more. With this setup, I'm fermenting at 62F in my garage which hovers between 19F and 26F currently. See picture, followed by further explanation (right click and save for larger version).
The 3g. glass carboy is wrapped with a Fermwrap, secured by electrical tape, and placed into a 5gal orange paint bucket from Home Depot. I cut a hole in the lid of the 5gal bucket to allow the carboy neck and power cord to the fermwrap pass through. This configuration gives a decent amount of airspace as an insulator; the Fermwrap heats the beer through the glass and heats the airspace at the same time.
The 5gal bucket with the carboy inside and the top on is basically wrapped in fleece blanket(s) and placed into an outdoor trash can (any size really but I use the heavy duty kind you get in the gardening area of Home Depot for about $17. - probably about 2.5 feet tall).
The Fermwrap power cord is fed through the gap in the lid of the 5gal bucket and then I just setup the temp controller, thermowell/temp probe as normal.
I have a 3 degree differential set. I can't tell exactly how much it's cycling but I know it's not constantly running and I believe it takes at least several hours to go from the 64F setpoint to 61F, which is where it turns on. Does anyone know how often is too often, in terms of power cycling a Fermwrap??
I'm interested in any comments and/or suggestions for further improvements, if you have them.