First you're a pro and I'm a homebrewer so take this with a grain of salt but doesn't warmer storage temps accelerate any oxidation that is already occurring? Therefore to me if you haven't had any significant oxygen exposure you should be ok.
I have a friend ( no it isn't actually me who brewed an older kit of brewers best English brown ale. The beer tastes strongly of dried fruit and he's worried. It isn't a particularly bad taste but I've never run across an English brown with really pronounced dried fruit tastes. Any thoughts?
I think you're on the right track. I've used a plastic tub partially filled with water and frozen gel packs. You can also put a t shirt over the carbon and blow a fan over it. The shirt will wick the water up and cool the fermenter. Could also set up a temp controlled chamber. . .