If the fermenting wort got about 70, that could explain some off-flavors.
You could use the yeast again, but I'd pitch at fermentation temperatures. Or, even a bit below. If you pitch at 58 degrees, and let it warm up to 60 or so, you'd probably get better results. (Of course, I'm talking about wort temperature, not ambient temperature). That yeast strain is really good at under 65 degrees.