Why, NM temps? I brought the wort down to under 70 in my cooler then pitched the yeast. My only issues with temps had to do with the tap water, I was surprised at how warm it was or I would have chilled water sooner in the cooler, I also underestimated the boil off. Was about 1.25 Gals short on already cool water.
This morning the wort temp was 64, this evening when i got home from work it was gurgling and had a nice kruasen going, so I reduced the temps on my cooler to bring it down 56, by end of week I will have it at 50 and if need be I will reduce it if the temp raises too much during the process. This was the process Wyeast recommended in their FAQ #16.
Now that being side in future I will use 2 packs or a starter and pitch below 58. But I was always under the impression the fermentation range given on the package was the optimal. But after re-reading the 2206 pack I realized my mistake as it simply said to pitch it between 64-72, while the website states the optimal ferment range is 46-58, which is why I was concerned about the previous batch attempt because I had a disparity in ranges.
So lesson learned at a cost of an additional $73 in supplies to redo it this weekend. I have done the ale yeast process in the past but that was before I built my cooler (The Mother of All Fermentation Chillers by mylofiore).