The main thing is to get the wort temp as low as you can before pitching the yeast. If you've got a wort chiller, that's great. If not, run cold water around the brewpot or whatever to get it down to BELOW 70 before adding yeast.

Just a few degrees makes a big difference in how yeast works and what flavors it puts into beer. A colder, slower fermentation is always best.

Pitch your yeast in the primary fermenter and keep it away from direct light and in the coolest place you can. When the foam goes down enough that you can see the surface of the beer, rack it into a secondary fermenter, and again keep it cool. After a couple of weeks in the secondary, it'll be ready to bottle.