I am about to do my first batch in about a week. I think I may have a major problem with keeping my carboy at the right temps through fermentation. I live in an old house with window air condition units (I am in college). The temp in my house during the summer can change from very hot to cool just depending on the day. Its never consistent. What is a good way to keep the carboy at one temp (70-65)? I have seen people use water baths but this just seems like I am going to have to baby it through fermentation. Any suggestions? Thanks in advance.