Yea, you're just not going to be making clean beer at ambient 70F with any yeast. Your options are to just work with warm strains like belgians, or to invest minimal time and effort into cooling your beer. Here where the air is extremely dry, I can keep 5 gallons of beer at 60F by wrapping it in a wet towel and pointing a strong fan at it. That requires keeping the towel very wet at all times, so instead you can also go buy a muck bucket for less than the cost of a pack of liquid yeast and fill it with water, put your fermentor in that, and then keep tossing ice into it to maintain your ferm temps (or frozen water bottles- they're better because you don't have to mess with removing water from your bucket).
Temperature control is the single most important factor in making good beer.