I have not done this, so thank you for posting that data.
I seem to recall Bobby_M posting something a long time ago on this. He pitched a barley wine on a yeast cake and documented and active fermentation temp that was 10F over ambient temp. Of course, pitching a barley wine on a yeast cake is probably the most active ferment a homebrewer is likely to achieve, so his result may be an upperbound.
Primary/Secondary: #109 Rye, #110 APA
Kegged: #106 American Wheat, #107 IPA, #108 Nut Brown
Planned: Red IPA, American Brown