It seems that the ferment is already more than half finished, so there already some bonus flavors in your beer. I found some people saying 72F is fine, 75F is a little estery, 80F is really too warm.

You can try to cool the ferment a little more in the later stages, it might help, but this yeast might finish up by tomorrow.

In the future, try Belgian strains, they can go much warmer. Dark vs light recipes don't really matter, it's the yeast that determines the best temperature for the style.

It seems that the ferment is already more than half finished, so there already some bonus flavors in your beer. I found some people saying 72F is fine, 75F is a little estery, 80F is really too warm.

You can try to cool the ferment a little more in the later stages, it might help, but this yeast might finish up by tomorrow.

In the future, try other strains, some saison strains can go much warmer. Dark vs light recipes don't really matter, it's the yeast that determines the best temperature for the style.

edit: Denny is right about Belgian strains being good at warm temps, I should have remembered the belgian banana bomb I made once.