One more important point about temperature that isn't immediately obvious to newer brewers is that the ambient temperature of the room is NOT the temperature of the fermenting beer. Fermentation is an intense activity that produces a lot of heat, and the stronger the beer, the more heat is generated as the yeast go nuts eating all the sugars.
For a DIPA, I would expect that on day 2-3 of active fermentation, you'll see the temp of the fermenting beer be as much as 10 degrees Fahrenheit higher than the air temperature of the room the beer is in. And for an IPA-style brew, this higher temp can really make the beer taste wrong.
To combat this, get a big tub/drum/whatever to put the carboy/bucket in, along with a few gallons of water. Put frozen water bottles or ice packs in the water daily and keep an eye on the temps every 10-12 hours, especially during the first 5 days of fermentation or so. As fermentation slows down, the temperature will slowly drop back down to near ambient temps.
Of course, if you are starting the yeast off on the cool side of their preferred range, then maybe the rise in temps will just bring it up to the high end of their acceptable range, in which case everything is fine by itself. But just be prepared to act quickly if you see the temps go above the recommended high range.