I'm trying to remember if when I was out there, the guy said anything about fermentation temperature of SNPA. I seem to remember it being in the mid-high 60's. That's not ambient room temp either, that's beer temp. Denny might know though. I'd go with what you got. Pitch at 65 and let rise to 68 is a good practice with chico yeast. And again, beer temp, not ambient air temp.