IPA in Hot House

76 is warm for your IPA, and temperature spikes can do bad things to beer, but there is nothing you can do besides try to keep the temp down. It is possible that it is done fermenting already; it's been 4 days and sounds like it was pretty vigorous for a while. Get a hydrometer and check to see if you have reached final gravity. Taste the hydrometer sample to evaluate whether the heat messed up the batch. Even if it is at terminal gravity, I'd let it sit for 1-2 more weeks before packaging to allow yeast the opportunity to clean up after themselves a bit.

 

No. You'll just have some different flavors present than you would if you fermented at a lower temp. It'll be fine. But for future reference and to pique your curiosity about them. Yeast will respond differently in the higher temps than they will at lower ones. Also, have a blow off tube at the ready whenever its warmer because on the upper end, they get zesty.
What you saw with your readings isn't a big deal, but set one of these bottles aside (if you can) and try this recipe again in the colder months where you can get in the mid to upper 60's.
Minus having access to temperature controlled fermentation. During peak fermentation, which you saw with the readings you cited will bring the overall temp up by about 5 degrees if you ferment at ambient temperatures, and what you see with 72, must be your general ambient temp and the fermentation activity is on its way to finishing up and moving on towards cleaning up. NBD, and the readings you have are well within what to expect with what you have for your set up.
p.s. As they are the most important actors. Some brewers enjoy toying with the yeast by giving it temperature fluctuations because of the flavors and characteristics each temp provides.

 

There is a trade-off between fast starts and fermentation quality for most yeasts. Next time, use the "swamp cooler" method from the beginning and you'll have better luck. This time of year, I almost always place my just-pitched fermenters in an ice water bath for the first couple days...gradually removing ice and air flow and by ~ day 4 the temp is back to pitch temp (~70*F)

 

“There is a trade-off between fast starts and fermentation quality for most yeasts.”

A hot start to fermentation increases the production of higher alcohols (fusel oils). Perceptible levels of higher alcohols are typically described as providing a ‘hot’ or harsh quality to the beer.

Maintaining a cooler start to fermentation will mitigate the production of higher alcohols.

Cheers!

 

It also sounds like maybe you need a blow-off hose to start off with until you're done with high krausen. That's a total side note. I built myself a little box with insulation that will fit a carboy and blow-off bucket. I can put just one ice pack in there and keep it at around 65F when the house is at 80F. The wet towel or t-shirt works to about a 20 degree difference, so if it's getting really hot, get yourself a large open bucket from a feed store. I got a 15 gallon watering bucket for horses and I'll fill it with water and have my wife put some ice in it every time the temp gets up there.

If no one is home all day, the cooler box is really the only way to go to be sure it stays down at a good temp. The one I build will keep good temp for 12 hours with just one bag of ice.

 

Sadly ... no.
What's done is done.

Maybe you get lucky and the hot fermentation turns out only to be a juicy fruity IPA instead of rocket fusel.

 

Spikes in fermentation is bad for the yeast. Worst thing is to start hot and cool down. If it's already high let it ride and see if you can increase the temp slowly. The Growth is done in the first days and that's generally where the off flavors come from. You'll have a ton of esters but the increase in temp should let the yeast become active and hopefully clean up a little. If the esters and off flavors have already been created and then you cool the fermentation down the yeast will stop eating and leave all the bad stuff behind.