Couple things to keep in mind: Fermenting temps are usually 5-7* higher than ambient temps. So my apartment is usually 75-ish, and left on it's own my fermenting beer will get up to 80* easily without any heat input.
The temp really depends on the strain. The Wyeast saison strain from Brasserie Dupont in Wallonia definitely likes higher temps, the Wyeast 3711 from Thiriez just south of Belgium likes lower temps.
A gentle swirling will keep the yeast in suspension, but from my experience with 3711 at least, the yeast will stay in suspension on its own. I had krausen for a good 3 weeks with that strain. I have a couple of brew belts for heating beer in the winter, though I seldom need to use them in my current apartment.
To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"
My blogsite: http://nateobrew.blogspot.com/