First, welcome to the hobby. It gets really addicting really fast. Just let it take you where it wants lol
Second, I would definitely pick up How To Brew second edition. Great book for beginners to all grain brewers. Also spend a lot of time reading on this forum. I usually spend 2 hours at least readying and posting here. I have learned a lot in the year or so I have been brewing.
You will probably hear this a lot...your airlock is not a hydrometer. To actually know what your beer is doing you need to take a gravity reading. I assume your starter kit came with a hydrometer. Some brews you will notice a lot of bubbles. Some brews you might not get any. Bubbles is just sign of CO2 coming out of the bucket/carboy. For a beer to be finished, you will need a steady reading 3 days in a row. Beers can be done after 3 days. Some will take longer. It all depends on what you brew. My advice is to let the beer and yeast do their thing for 10 to 14 days before checking anything. Don't even open it to look at it.
Now with the temperature...it really depends on the yeast but you will find that most people like to keep the beer temperature around the low 60s (63 to 65). Notice I said beer temperature. The ambient room temp and the beer temp will be different especially during the primary fermentation stage. The beer temp can be 10* higher or more. The best thing to do is to get one of those stick on thermometers (called fermometer). You stick this onto your bucket/carboy and it tells you the temp of the beer. You want to make sure that reads in the low 60s (again that can be different depending on the yeast). If you keep your ambient temp at 70, your beer temp can be 75 or more which is on the high side. My basement is between 58 and 61 right now which is a pretty good temp range to be at.
Read, read and read some more.
Oh and yes patience is key. RDWHAHB is a big saying around here. It means relax don't worry have a home brew.
Primary: Galaxy Dry Hopped Fort Point clone
Bottled: S'mores Stout