If you have a place that stays mid to high 70s you're in great shape for moving to beer.
Per Akueck: Saisons like it warm. The last one I brewed one went in to the low nineties. the Wyeast strain was considered tolerant to 95. It has aged out, after 7 months, to be fantastic. It was good young, but a bit sweet.
As a beer maker first, a mead maker second (yea, I know...) I would suggest a simple pale ale first, though.
As was mentioned, fermenter in a tub (like the colorful toy tubs you can get at target or walmart). Then fill with water to several inches below the beer wort surface. Add frozen water bottles and swap out as you suggested. Primitive temp. control that works well in my garage in the central valley of CA, where it is already in the 90's. I am currently doing this with a pale ale.
With a ferment area that only gets to mid 70's you won't have any trouble maintaining a good temp. for beer.
Nothing like a homebrew!