I will use a heated water bath to bring the beer up to the starting fermentation temperature. A just for instance with WY 1056. I always seem to over chill the wort. The wort will be around 58°F when I'm ready to pitch the yeast. I've gotten a noticeable peachy ester in some styles of beer when the fermentation temperature is below 66°F with this yeast.
I'll bring the wort up 65° with the heated water bath. I'll then let it free rise to the maximum temperature of 70° I'll use this yeast at. Low to moderate gravity beers will not increase in temperature to far over an ambient of 66° to 68° with a slow but steady start. I will hold the temperature of the beer in the fermentor at 69° to 70° for at least a week after active fermentation ends. Then let it go to the ambient temperature whether it is 66° or 72° to clear.
It's just my way of doing things. A slow but steady start when the yeast is in the growth phase. Then letting the temperature free rise to the maximum I decided on. Holding my arbitrary maximum from fluctuating throughout the remaining fermentation to FG and some time afterwards while the yeast finish what there is to finish.
The slow and steady start is the main reason my beers being in the primary for at least three weeks before they clear.