I would say that 1 degree is preferable, but 2 is acceptable. I don't put heaps of weight in the findings from Brulosophy experiments, but they are worth considering - for what it's worth, they found that consistency/stability of temperature is much more important than the actual temp (eg. a tightly controlled lager fermentation at 18 or 20 was the same as one at 10 or 12, but they were very different when the temp was allowed to swing up and down during fermentation).
The other thing worth considering is that the majority of off-flavours are formed during the first few days of fermentation. I am taking this in to account soon when I will be getting 3 or 4 beers ready for the AFL grand final - instead of one beer taking up my fermentation chamber for a week or more, I'll control the temp for the first 3 days, then take it out and put the next one in. The initial beer will then be allowed to finish fermenting at room temp, but the temp swings won't affect it as much by that point.