That all sounds reasonable, your temps in the fermenter were undoubtedly a bit higher, but ok. Since you had krauesen you have yeast, but since you can't check a gravity I'd be sure to let it ferment out the recommended time and then some, say minimum of 2 weeks.
Also you can tell a lot by tasting the beer prior to packaging, as a fully fermented beer should be reasonably dry to style, with perceptible ethanol in some/most cases. If it just tastes sweet, "Houston you may have a problem".
I have 2 hydrometers just for this reason.