I think you will be fine. At a room temp of 68-70, the primary fermentation could've been closer to 80F and be done pretty quick. 68-70F room temp is a little on the high side for ale fermentation with no temperature control. I've been putting my carboys in our downstairs family room that stays about 60F and my ferm. temps have been great holding right around 65F. Depending on the beer, it may be a little fruity and need to condition a little longer to mellow but it will indeed be beer and be drinkable.
Draft 1: Lightly smoked Weizen
Draft 2: Belgian Wit
Draft 3: Rauchbier
Primary 1: German Scwarzbier
On Deck: Belgian Brown Ale, Pale Ale, Stout