For many beers, I think fermenting at 78 might be a bit high, and would also explain the fast ferment. Higher temps seem to create more estery flavors, more banana smells etc, which are good for some styles and not for others. I usually try to keep my basic ales in the 64-70 degree range, for a cleaner taste. If you want to see a really crazy ferment, try timing your brews so that you can pitch a new batch of wort on top of the yeast cake from a previous brew and watch the fun start in just a few hours!
O, guid ale comes, and guid ale goes,
Guid ale gars me sell my hose,
Sell my hose, and pawn my shoon -
Guid ale keeps my heart aboon! -- Robert Burns