Pitching that warm and keeping the ambient temperature at 70, imo, would lead to fast hard fermentation. Now the really hard part. keep th lid on it and don't touch it for another 2-1/2 weeks at least. If the ambient room temp was 70, it was probably fermenting in the mid 70s. The yeast is still doing it's thing, even though it may not be producting a lot of CO2, so let the yeast clean up some of those off flavors it may have produced by fermenting a little on the warm side.
This actually happened on my first brew. I thought, room 68, perfect, but it was actually fermenting in the mid 70s and it pretty much looked like fermentation was done in 48 hours. After 2 weeks I checked gravity and tasted it, it wasn't very good. I let it sit another week on the yeast and it made a big difference in the final product.