It'll probably be fine now that you're bringing the temp down: the yeast generates a lot of heat during the first few hours of active fermentation.
Is your basement partially above grade or something?
I'm curious how a basement in Buffalo could be that warm on June 1st. Here in Kansas, it's already been in the 90s a lot, and we keep our thermostat on 78, but the basement is still about 62 on the floor, about 67 on the top shelf.
Bottle conditioning: Robust Porter
Drinking: Saison Dupont clone, tripel
Coming soon: Columbus APA, Rich Red ale