I think you would do well to ferment at a lower temp.....mid 60's perhaps......
Also....be more patient....leave your beer in bucket/carboy longer and let them bottle condition longer.....
2 weeks in carboy and 2 weeks in bottle is pretty quick and green....depends on beer....but if I was you I would give it 3 weeks in primary.....and then min 3 weeks in bottles (depends on beer....but these are normally my mins)......again....little cooler on fermentation temp if you can.......
More information would be helpful...maybe post what your plans are for next brew and how you plan to brew it and ferment....and let us give you feedback....you will get a lot of help here from guys if you give full details and dont be afraid to ask what you might thin are dumb questions....we all started out like that
BTW....fermentation temperature = big impact on beer......if you had beer in closet at 70F...then beer probably was at 73-74 which is high......beer will ferment at 3-4 degrees higher than ambient (and even higher in some cases) due to the fact that the yeast activity creates heat (exothermic reaction)......read up on this sight all you can!