I'm in MS and just got power back after Monday night. My beer was in 85F+ temperatures during the day and around 80F at night. I had one in the primary, a spiced wheat, and one in the secondary, an amber ale.
The spiced wheat was made Sunday and had a vigorous ferment in under 3 hours from pitching. It had stopped bubbling by Tuesday, but I don't know if was due to the heat... I'm afraid so.
I'm wondering with the temperatures sustained if I should stir up the primary and see if I get activity. There is foam and other yeasty looking things at the top of it.