I'm a newcomer to this hobby, and I just started my first batch .. 6
gallons using a Vino del Vida Chardonnay kit. Using the dry yeast
supplied with the kit, it appears that fermentation started in just 6
hours or so based on the bubbles coming through the airlock.

My concern is temperature. The stick-on digital thermometer (which
goes to 80) wasn't reading anything, so I went and bought a floating
thermometer. To my surprise, it reads 82-83 degrees.

I've relocated the fermenter from the kitchen to the great room
hearth, which I believe should be a little cooler because it is lower,
and has better cooling than the kitchen.

How frantic should I be about 82-84 degrees? Are there any suggestions
for keeping it cooler?

Another newbie question .. when it comes to for racking into a
6-gallon carboy, I am going to have to move it from where it is now.
Since that will stir up a little sediment, should I wait, say,
overnight to let that settle back?