Letting it ferment up to about 72F is fine, so whatever it takes to ensure it doesn't get beyond that should be sufficient. Likely a simple bucket-with-water where you can put your fermenter in is good enough, maybe some frozen ice packs/water bottles swapped out daily if needed.
More importantly, make sure you produce your wort specifically for that yeast. It does not ferment maltotriose at all, therefore it finishes much higher than expected. If you're looking for decent attenuation then utilizing some simple sugars as parts of your sugar source is highly recommended. Attenuation may only achieve ~67%, so brew accordingly.