Also, watch the temperatures. try to keep it down closer to 68 or less to help keep it cleaner.
A wet t-shirt wrapped around the carboy/bucket will do wonders for temperature control.
If your activity has already stopped, it is mostly too late for this to help with anything. The concern, as BDawg points out ,is that keeping your fermentor under 70 will do more for you in terms of the taste of the beer. Even in a 70 degree room, the beer itself can get up to 75 or 80 from the heat given off by the actively fermenting yeast. If you yeast have already finished, this will be water under the bridge. A beer fermented warmer isn't going to be bad necessarily, but depending on temp and yeast strain, may be more prone to throwing off hotter, solventy alcohols.