If you don't need your bottles for something else just box it all up, tuck it away somewhere, and forget about it. I've done that with a few of mine that were less than ideal, some darn right bad, that after forgetting about were quite good 4-6 months later.
Fermenting in the upper ranges can certainly lend a fair amount of off flavors, but if left on some yeast, even the small amount in the bottle, it can mellow out quite well. There is a threshold though, some bad beer is never going to come around... but you don't know that until you wait.
You're right about your beer fermenting warmer than ambient temperature. That is caused by the heat generated by the fermentation process. These last few batches that I have done, because it is winter, have begun in my basement at around 60 degrees ambient temp. After fermentation gets under way I'm well into the mid 60s on the inside of the carboy. As the whole thing begins to peter out 72-96 hours later, I move the carboy to a basement closet with a small heater to boost that temp up to the high 60s. I have found that if I leave the carboy in the basement floor at 60 degrees the temp will drop back down to ambient temp as fermentation slows and I risk having the yeast begin to floc out before they have had a chance to clean up the off flavors, and at worst, under attenuate the beer.
I need to get a brew belt and another temp controller and go ahead and automate this procedure, but for now my low rent manual temp control is getting the job done...
Just make sure to start cool and finish warm, rather than starting warm and finishing cool.
My 2 cents... Finish reading "How to Brew" and give the first batch another month or two. Hey, that rhymes...
Kegged: BCS American Pale Ale, Blonde Ale
Primary: BCS American Pale Ale
Bottled: Janet's Brown Ale, Dry Stout, Irish Red Ale, Apfelwein
Gone:American Pale Ale, Irish Red Ale, Dry Stout, West Coast Red
Long Gone: Too much
Last edited by moonbrew; 01-18-2010 at 09:08 PM.