I strain the wort twice before I add it to the fermenter. I get crystal clear beer with cold crashing. I like to secondary as there is way to much going on in a small area doing 1 gallon batches. Cold crash, get out as much as you can into the secondary and cold crash again. The beer is basically clear going into the bottles, plus a week in a fridge before drinking, I'm finally getting that commercial level quality clear.
Get an Ice Cube cooler for fermentation temps. Its amazing. You can fit two or even three carboys in them. Fill it with water and add ice packs regularly. I'm up in New England so my basement is 60 degrees right now...perfect, no need for water.
PS-75-78 seems insanely high for fermentation of most ales.