You just find the coolest place in your house that you can, and rdwhahb. Just about everyone who brews lives somewhere where, if even for a short time we have some heat going on. Most of us also live with airconditioning or some sort. Be we all have at least a cooler closet to shove our beer into. Once the initial week or two of ACTUAL fermentation is over, when the yeast have done their thing, then temp control is NOT REALLY THAT CRUCIAL, unless you're brewing a lager, and need cold to lager.
We talk about temp control DURING FERMENTATION, because hot, stressed yeast create off flavors, they're peeing tainted alcohol you might say.....but once their done with their job, they're not peeing anymore, so they're not going to create off flavors. So in a bottle or a secondary (or long primary after initial fermentation is complete) you don't need to be paranoid about warm temps.
Our beer is a lot hardier and less tempermental than most new brewers think. It can handle a lot of things that new folks seem to over think and over stress about.
Don't sweat the smallstuff. It you can manage to live comfortably in the hot weather, so can the beer.