First off, don't panic, you'll still have beer in the end.
At this point, the 'damage' is done. The majority of esters, phenols, or other 'funky' flavors are produced by the yeast during that first 24-36 hours. The time to worry about your fermentation temperature is before you pitch your yeast.
I haven't used that yeast. Who knows, you may love all the fermentation-derived character this beer will probably have. But in general, the advise I have received from this board which has served me well is to:
- chill your wort down 3 degrees or so _below_ your desired fermentation temp before you pitch the yeast.
- realize that fermentation creates heat, so you need to account for your beer being 2-6 degrees (or so) warmer than your ambient temperatures.
Temperature control is really important for controlling the flavors in your beer. The fact that you have a Fermometer already on your fermentation vessel is a point in your favor - This will help you figure out your best strategy for keeping temps under control.
Again, an English Bitter is supposed to have 'character', so I would bet this beer will turn out ok. But next time, I'd advise you to start the fermentation off with the carboy in the basement.