Follow Yooper's guidance and ferment at (or as close to) 60 degrees. I used a beer tub with water and frozen bottles for two batches until I found a small fridge that fits a single carboy.
I ferment my Pacman beers at 60 degrees for two weeks, let it rise to 70 for a week, then drop it down to 40 to settle, clear, and keg. Total time in the fermenter is four to five weeks (depending on my schedule).
Moving forward, I wil never use that tub again.