FL brewers, I need your help!

Howdy all. I've been brewing for almost two years now. After listening to me talk about brewing for almost as long, I got my buddy who lives near Tampa/St. Pete to start brewing. He's about to bottle his first batch and is worried about the temperature being too high (upper 70's) to bottle condition correctly. He built an awesome temperature controlled fermentation chamber and thinks conditioning that high is too high. I agree to a point, but thought that most off-flavors are caused during the first four days of fermentation and that three days a little warm should only speed up the final push by the yeast to carb it up. If you have any hints or anecdotes that I could pass on, I'd really appreciate them. I work at a home brew store out here in CO, but don't really have this as an issue where I live. Thanks
-JT

It's not going to hurt his beer. Mine carb up at room temperature within three weeks no matter how warm I let it get in the house.

I usually bottle condition in a closet with temp ranges from 72-82 and have not noticed any off flavors. As you said most off flavors are produced in the first 3 to 4 days of the fermentation process.

I've had the same experience as the previous posters. I bottle condition at room temp 75 to 85 with no ill effects.

Thanks y'all. I appreciate your input. After reading him what you said, he trusted me and says that his beer is delicious.

Thanks for the follow-up. I'm glad it turned out well for him.

What everyone else said.