I've been trying to justify a fermentation fridge, but my non-fridge method seems to be serving me well. My finished basement is below grade and varies from 68F in the winter to 76F in the hottest part of the summer. The temperature is relatively stable day to day.
When it's time to make dough, I just take my infrared thermometer down to the counter top where I'll have my dough sitting and take the temperature, then just go plug that temp and whatever time frame I'm looking for (usually 24 hours) into Craig's fermentation chart and I'm good to go.
I am constrained by whatever temp my basement is, so I obviously miss out on being able to control a ferment at a chosen temp.
How much difference do people think there is between a 65F fermentation and a 75F fermentation as far as taste/quality of the dough?