I live in AZ and my house is around 80f during the summer. I also use the swamp cooler to maintain my temps and after primary fermentation is over, I let the temp rise up to 75f depending on the style and maintain there. Then I bottle and let carb at ambient temps and toss em all in the fridge as soon as they are carbed which can be as short as a week at those temps on low-mid gravity brews.
No yeast, no beer. No beer, no civilization. Therefore, we really have yeast to thank for all our modern-day conveniences and tasty beer
*Member: The HBT Sweaty Fat Guys Cigar club