The first week in the fermenter, I kept the temp at 70 and have dropped it down to 65 for the last two weeks. The krausen dropped after 2 days.
This is pretty much the exact opposite of what I would do. Rather than start at 70 then drop to 65 after a week, you will probably have better results if you started at 65 then ramped up to 70 after a few days to finish fermentation.
Starting cool then raising the temp after a few days helps control esters and encourages the yeast to clean up diacetyl precursors at the end of fermentation.
Starting relatively warm then dropping the temp 5 degrees is a good way to get your yeast to drop out early and leave a lot of diacetyl behind, especially with an Irish strain.