What yeast did you use? I'm fermenting mine right now at a lower temp, around 62-64 in my basement. I used Nottingham and it didn't need a blowoff, just kind of slowly chugged for about five days.
WLP 001 California Ale. I made a 2L starter Aerated for about an hour. Then dumped filled back up to 2L and Aerated again for about an hour. Tons of yeast in the bottom. My OG was 1.088