Originally Posted by NAKA
By the way the temp in the kitchen is around 70's.
I always found that my carboys were running a few degrees higher than the ambient temp in the fermenting room (my kitchen also). The fermentation generates a little heat....but I think it's a negligible amount. But if you were already straddling the fence with your room temperature it could make all the difference.
Your room temp sounds pretty good to me.
If you were
to ferment in a warmer room, you could always keep the carboy in a bucket of water. Keep the water cool by cycling frozen water bottles in the bucket. Kinda like this: