What exactly dictates a temperature that is too hot for pitching and fermentation? I have also noted that the last beer has the bubbles needed, just nothing to help retain that lovely foam (glass cleanliness is not the issue).
In addition to what the other have said here is a basic temp guide: Lagers: high 40s/low 50s, German Ales: High 50s/low 60s, American Ales: low to mid 60s, English Ales: mid 60s to high 60s, Belgian Ales: mid 60s to low 70s, even up to high 70s and low 80s depending.
Temperature control is one of the most important things you can do to improve your beer overall - that along with being sure to pitch enough healthy yeast (if using liquid yeast you will make much better beer if you use a yeast starter). Anyone can make wort, fermentation makes the beer! Doesn't matter ho careful you are to make the most beautiful wort, if you don't manage a proper fermentation you won't be making the best beer possible.