Thanks for the advice, all. I racked to secondary last night, and you all were absolutely right: don't act rashly.
The initial smell I was getting was replaced with a pronounced nuttiness that seemed okay for an Oktoberfest ( I had been drinking a few of that style in advance to get a feel for what was appropriate ). I think the smell might have been more pronounced, and there a few more esters than I think is probably right for what I was doing, but it's still early for the beer. Anyways, all is good.
For anyone else that ran into my problem, here's what I did:
The initial 24 hours ( as posted ) were fermenting at around 74-78. Fermentation required a blow off tube at this point, which is when I researched yeast range.
Replaced blow off with airlock, and placed in a fridge. Fridge air temperature was 40 degrees fahrenheit, let sit in fridge at this temperature for 1 day. ( Wort temp: 56F )
Took carboy out after 24 hours, let rest for 6 hours, then placed back in fridge. ( Wort temp: 54F )
I had a very simple "timer outlet" for a different project that I used as a poor man's temperature regulator ( something like this: http://www.lowes.com/pd_143158-95325-LW61204_4294858445_4294937087?productId=3126679
, alternating on and off hours) to get the temperature into the high 40s. ( Wort temp: 52F )
Tested wort temperature after a day, final wort temp for remainder of first two weeks before racking: 56F