Ales are considered easier to make then lagers in part due to increased temperature tolerances of the yeast, among other things. However, you still need some means of controlling temps of an ale. If your room is 70, expect your ale to hit 74-80 minumum. A simple swamp cooler, cooler bath, or other non-automated method can be used to keep it below 70. I've used a cat liter pan filled with water, with an old shirt draped over the neck of the better bottle where the bottom of the shirt was soaking in the water. Add a touch of bleach if your dogs wont drink it lol. This got me 4 degrees cooler, putting a fan blowing at it got me 6 degrees down. This was getting me 66 degrees on my wort give or take. These methods will get you ballpark type numbers, but if you want to hit a number, keep it or change that number throughout the fermentation you will want some kind of automated temp control