Thanks for the tips. I have to be careful though: This hobby has to remain spouse-approved. For at least July and August, 70 will have to be my temp.
Going back to the diacetyl though, I just got my copy of the 3rd ed of How to Brew.
"...to hot (more than 10 degrees above the nominal range) and they [yeast] indulge in an orgy of fermentation, creating excessive by-products that often ruin the flavor of the beer. High temperatures can lead to excessive levels of diacetyl."
Thinking back, I did this recipe twice very successfully, BUT i brewed it much earlier in the year, like May. There is a huge difference in ambient temperature between May and July in Colorado. In other words, i got lucky before and didn't know why. You are right on bluesman, i need to get a grasp of fermentation temp to do anything consistent. I dabbled for a while and now i am getting serious.