As KepowOb (?!?) said, you should do your best to control your temps. You can also select yeast that has a bit higher range or is more forgiving. US-05 has been pretty kind to me, as I use a water bath + ice bottles/packs (my temps vary in the 65-70F range).
If you need to go higher, consider a Saison, if you are into that sort of thing.
Speaking of yeast, the proper pitch rate can also help control off flavors. For 5 gal, they recommend pitching 2 packs of dry yeast. For liquid, most folks in the know prepare a starter. There are threads that deal with this issue.
Oh, one more thing...don't pitch until your wort is cooled to 70F!