Well,84F is a bit high to pitch at,but wouldn't kill the yeast. More likely produce off flavors,& maybe that's what you're tasting? Next time,chill the wort kettle down to about 75F,then strain into fermenter. Top off with water chilled in the fridge a day or two before brew day. I start with a boil volume of 3.5 gallons in my 5 gallon BK/MT. I top off to 5 gallons in the fermenter with the now very cold water. It gets the temp down to about 65F,a great temp for fermenting ales. Check out the kits on line that use plain (un-hopped) extract with or without steeping grains & all the hops for those additions. In those kits,you do your own bittering addition as well as flavor & aroma additions.
As for the current bottles,let them sit in the dark at 70F or better for another week or two. That can help carbonation level & flavor. Then give'em a week in the fridge. This'll give them time to develop & settle out any chill haze & compact the trub on the bottom of the bottles for better pours.