Wyeast 1010 Fermentation Temps in Heat Wave

[BeerLoverHere]

I recently brewed 2 batches of a wheat beer using the same yeast. My first batch fermented @ 76 degrees which is the extreme high end temp for this strain 3 weeks ago. My most current batch has been fermenting @ 68-70 degrees as I used a tub, water, and ice bath cooling system in this 100+ Indiana weather. It's worked pretty good. I think this little extra effort on my part to lower temps 6-8 degrees will really have a dramatic effect...maybe a cleaner and smoother mouth feel once the beer is mature??? I know I can wait and see for myself, but I was wondering if anyone else has any knowledge/experience on how much temp control affects beer taste and what off flavors come through on higher temp fermentation. I know some esters come through, but what exactly does that taste like? Is it a soapy flavor?

Any help is appreciated!