Most beers will be fermenting at about the same temperature as the room. The only exception I've seen is an IPA that I pitched on a yeast cake. That not only foamed all over the place, it got rather warm. Even then, after 24 hours, it cooled down to room temp.
If you were doing large ferments, 50 Liters or more, temperature could be a problem.
You can cool the fermenter a few degrees by wrapping it in a damp towel.
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