I'm in FL, and ferment in an interior closet with fermentation temps at about 74-76. I just know that 80% of the time I am going to have esters.
So how do I get around this? I brew three weeks out of every month and have enough cold beer available that I can build in an extra 3-4 weeks to properly condition the esters out of my beer
I'm eventually going to build a fermentation chamber or turn a chest freezer into one, but for now, I just solve the problem the way Guns and Roses would (WWARD? What Would Axel Rose Do?)..................with a little patience.
For a cheap fix, though, do a board search for SWAMP COOLER. That'll get it done for under $20.