Yes, 76 is quite hot for any yeast to ferment and you will probably get some off flavors. However, 82 shouldnt be hot enough to kill anything.
Try cooling and pitching in the mid to upper 60s, and also fermenting in that range. I try to keep all of my fermentations below 68 and my beer flavors have improved greatly. Temperature control is one of the best things you can do for your beer.
Primary1: Pumpkin Ale
Primary2: Christmas Ale
Secondary: Sour Brown
Drinking: Warrior Pale Ale, Wit, American Rye