I brewed a hoppy blonde/wheat ale with an OG of 1.060. Using safale us-05
I pitch at 18C/64F and the fermenter usually don't go over 20-21C/68-70F during fermentation. This time, due to the unexpected warm summer weather, within 24 hours from start it was up to 22C/71.6F and now, 42 hours after start it is up at 24.5C/76F. I took a reading and it has fermented down to 1.030 already.
Is the beer possibly ruined?
Should I try to save it by putting it in a bathtub filled with cold water?
I also have two more batches in fermenters. A double IPA that started fermenting at least 48 hours before the warm weather kicked in (not taken any reading) and a hefeweizen that started fermenting a week before that. The hefeweizen has only gone from 1.014 to 1.011 during the heat period, can we assume the hefeweizen is ok at least? What about the double IPA (expensive batch)?