I live in AZ and my house is around 80f during the summer. I also use the swamp cooler to maintain my temps and after primary fermentation is over, I let the temp rise up to 75f depending on the style and maintain there. Then I bottle and let carb at ambient temps and toss em all in the fridge as soon as they are carbed which can be as short as a week at those temps on low-mid gravity brews.
Secondary: Skeeter Pee
On Tap: Pineapple Heffeweizen, Fretzy's clone (english pale ale)
Bottled: APA, Milk Stout(bronze and gold medals), Spiced Punkin Ale, White House Honey Porter (ag), Mango Wine, Gerwurztraminer
"If wrong feels so good I don't wanna be right."