First, congrats on getting set up to control your ferment temps. You will find it to be a wise investment of time and resources.
+1 about starting at the low side of optimal for that yeast, holding it there 5-7 days, and then stepping it up to finish the last couple days about 4-6*F warmer than where you began. You'll like the result you get from doing that.
No difference between liquid vs. dry. There are variations for each strain of yeast. Some ale yeasts (like Nottingham dry) do great down into the 55*F range while others will fall out and go dormant below 60*. Some are not bad if allowed to go a bit over 70*F. Others (Nottingham again) need to be kept below 68*F.
Normally, I like to start ales around 62-63*F, keep them there a week, raise them slowly to 65-66* and then the last 2-3 days at 67-68*. There are exceptions. I'm fermenting an ESB right now with Wyeast 1968 ESB (pitched at 62*F almost 48hrs ago). It focculates a bit prematurely at the lower end of its temp range, so I let it slowly come up to 66*F in the first 24 hours. When the krausen falls, I'll bump it to 68* and give it a gentle swirl to help make sure it fully attenuates and finishes correctly.
Also, since you have an STC-1000 controller, you might as well start cold crashing. After ferment is done, set that controller to 2*C and give it 3-5 days there. The benefit = clearer beer and a more compact yeast cake.
