As far as aging is concerned, temperature isn't as crucial. It's better to age cool but won't destroy your brew if you don't. Most off flavors occur during fermentation, which brings us to fermentation temps. You really need to keep your eye on your temp during fermentation, especially when it's at it's most vigorous stage. This is when most off flavors will develop. The easiest way to keep your brew in the proper temp range when it's hot is to put it in a tub of water with a towel wrapped around the carboy and a fan blowing on it and/or frozen water bottles in the water. If you don't allow your brew to ferment in the proper temp range (low 60's to low 70's, depending on the strain) you will have issues. I hope that helps.