Also planned on keeping 20 pounds of ice on hand just in case I cant get my pitching temp down to 64degrees where I like it. Will also turn down the thermostat to 67.
Screw the ice thing. I could never remember to get the ice before the brew session. If you have a temp controlled place to ferment the wort then you need to use that to your advantage. Chill your wort as usual with your chiller and ground water to the best you can get it to. Maybe that's 74F. Put the carboy of wort in the fridge set to 64F (your #) and let it sit overnight to chill the rest of the way. In the morning you aerate (which is more efficient and cooler temps) and pitch the yeast.
I recently started experimenting with making my yeast starter while I mashed. I let the starter go overnight and pitch the yeast in the morning, after the wort chilled down to the exact pitching temp I wanted in the fridge. Works great so far on 3 batches.
The only caveat is that your sanitation needs to be spot on to let wort sit overnight like that.