I have a temp gauge sitting next to the fermenter it averages 68-73 depending on the time of day.
Ya ill let it go 14 days, seems like that's the way to go.
If you have an Igloo(tm) cooler that's big enough to hold your MrB, you can put it in there and switch out cooler packs or frozen water bottles to keep it a bit cooler. It's tough to lager like that... but it's good enough to keep ales nice and cold.
If your MrB ingredients sat on the store shelf for a while, then your yeast can be old and they can get a slow start. They might have trouble finishing those last few points of gravity. Fresh yeast should be able to finish the fermentation at ~70F within two weeks, under most circumstances. Still, you need a hydrometer.
If you don't have a hydrometer, you can make a crude one using a shot glass and a Sharpie. Float the shot glass in half-gallon pitcher, see where the water is, and mark it at the water line. (If it doesn't float properly, you can add "ballast" of a few nickels or quarters.) Fully dissolve a half-cup of sugar in the half-gallon of water, then float the shot glass again and mark the line. Do that with 1 cup, 1.5 cups, and then 2 cups. That gives you lines at 4 oz, 8 oz, 12 oz and 16 oz of sugar per half gallon.
Plain water is 1.000, your second line is about 1.023, your third line is about 1.046, your fourth line is about 1.069 and your fifth line is about 1.092 gravity. You can use a ruler to estimate gravities between those lines. (These numbers are if all the sugar is dissolved, and if you used the specified measurements.) There's your own jury-rigged hydrometer! Cool, huh?
POSTSCRIPT: If you use ballast for your shotglass, you must ALWAYS use the SAME amount of ballast, for calibration and also for taking readings. The hydrometer works off of buoyancy, and since weight vs. displacement is buoyancy, varying the weight varies the buoyancy... so if you change up your ballast, your readings will be off.