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So would you suggest trying to lower it to 66-68 for the rest of the week, or leave it so as not to shock them further? I got a hydrometer but not before I brewed, so I have no idea of OG. If I do take a reading now to gauge whether the fermentation is stuck, what numbers should I look for...

So I brewed up my first batch two nights ago, its an Amber ale, but I think I may have let the fermentor get a little hot during krausen. Within 3 or so hours the airlock was going nuts, and bubbled vigorously overnight (a little bit of head even got up in the airlock) and through the next day...