The only yeast that I let that get into the 80s or higher is Saison, anything else I tend to keep below 70*F. That being said you might end up with a lot of off flavors from fermenting at those temps with that yeast. I use SO-4 for a few brews regularly and usually keep the temps under 68*F. I can see most yeasts fininshing up that fast as long as you pitched enough, which seems like you did, and kept the temps up, which again you did.
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