I'd go a bit cooler on the fermenting temp if possible, at least to start. Then I would bottle condition warmer, maybe 70-72.
The fermentation temp is yeast dependent. Check the optimal range and stay toward the bottom for the cleanest flavors. For me, when a yeast says ferment between 60-67, I cool it to 58 and SLOWLY let it creep up to 60, hold a few days through the most active fermentation, then raise it up a few more degrees.