A couple of thoughts....
More damage to your yeastise can be done by changing temps rapidly than a bit of slow increase to a higher temp? (not fact just a thought, if you every get a chance to ask a yeast about this please do... and the stop drinking)
This is still an Ale yeast and compared to some of the less well equipped brewers out there your slip was not severe at all. Also I doubt if your brew was that hot for that long if the max temp was 77 and it took 12 hrs to get there it was only out of specs for a few hrs.
To make you feel better (let face is little you can do about it now accept drink up), think about how much sugar was consumed by the yeast in the period of out of your desired temp range, that is the percentage of different flavors you will get so hopefully not that much. So small a margin out of temp range I doubt much fusel alcohol production happened anyway mostly just fruitier flavors of esters.
If at bottling you notice excess esters you don't like find a spot in the back of the cupboard and leave it there for 6 months and it will totally change!