When you say 74, do you mean ambient air temp, or actual wort temp?
We've been tracking fermentation temps recently (with a digital probe stuck in the wort) and have found that our ales are typically a good 6 degrees F above ambient when fermentation is really rolling.
I can't seem to post one of our data graphs, so here is a link
. This was for a Belgian White. You can see where I made a big correction to keep the wort from climbing over 71F.
I would definitely stick it in the kegerator once fermentation takes off. Otherwise you could be at 80F.