I grew up in McKean, nice to see some NW PA representation on the forum!
As far as your fermentation temps, I know temperature swings are something you want to avoid, but I'll let someone else chime in on whether or not you'll get off flavors from it. A lot of people use the ice bath method though, and I imagine some degree of temp swing is impossible to avoid.
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Primary - Wild Yeast Hard Cider, Bourbon Oak RIS
Secondary - Mead, US-05 Hard Cider
Kegs - Christmas Ale, Zombie Dust Clone, Hopped Up Amber Ale, Pumpkin Ale, Centennial Bomb IPA
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