I know ale yeast has an optimal temp, but in the summer, my brew room seems to hover around 80 degrees. I never see a difference in beer taste, no crazy ester production, maybe my room is magical I don't know. I just bottled a pale ale that sat in the secondary for one month in that room, which was way longer than I wanted to leave it, and it may be my best pale ale yet. It was muntons dry yeat too, which I've read has brutal ester production over 70 degrees. NOTE* I read the room temp with my brewing thermometer, which hangs in there. Perhaps it doesn't read acurately out of liquid, but I know the temp's at least 75ish. Best of luck, keep your equipment super- clean!
Edit- maybe this winter I'll re-do some of my recipes and be blown away by the differece cooler temps make. This would rock because they are already fantazmonious, etrocitinamical brews.