Just go take your beer out of the chiller right now. Then, go set up your bottling and sanitize everything. By the time you're ready to start capping, the beer should be getting close to the 82°.
I don't know what the thermal expansion of beer is, but with just a few degrees different, I'm thinking you won't get bombs. That said, why rush it? Let the beer slowly warm up and then bottle.
Primary - Amarillo IPA
Secondary - Nothing
Coming up - Apfelwein
Bottled - Caramel Wheat, Raspberry Wheat