Well tkrampy, the main "feature" presented to you by the fermentation at 80ºF (~27ºC) is the ester that may cause some fruity banana flavor according to yeast used (T-58, for example). For the stout it's strongly undesired. Another thing that may be produced are the high alcohols, which may cause burnt sensation on tongue, headaches, nausea, etc. and as you may presume, it's undesired too. According to the "vigor" of your fermentation during the 24h at 80ºF, it may had generated some quantities of these chemicals. Just let the beer rest after the fermentation stops, the yeast should take care of SOME, not all, of the "trash" in the beer, by luck, this might haven't happened to your beer. Remember: high temps = high alcohols (solvent) and esters; low temps = diacetyl , regular alcohol (ethanol).