I made 10 gallons of a Falconer's Flight Pale Ale at the end of July, and ended up pitching US-05 considerably warmer than usual, at 70F and put the beer in a 66F basement bedroom. Luckily that temp held for at least a couple days. However, after that 2 days I left the state for a family reunion at which same time the outdoor temps spiked, making the ambient basement temps also rise. When I returned five days later the beer room was 68-69F, and the beer was smelling really estery - no surprises there. And it was due to pure laziness. I could have sanitized my thermowell and thrown the two primary fermenter buckets into my temp controlled fridge. Anyway, when I returned I smelled the gawdawful stinkiness, but knowing that it had been at least 48 hrs before the temps spiked, I decided to try to save the beer thinking it was esters rather than fusels that were the problem. Ten days after pitching the yeast I added dry hops in bags and left the beer on the yeast cake to clean up while dry hopping at the same time for another ten days. I then removed the dry hops but left it for maybe another week on the yeast cake. Not exactly sure how long because in my disgust I quit taking notes.
So, after 4 - 5 weeks in primary it was still stinky and I dumped 5 gallons, and the other 5 gallons I put into a keg, purged it, pressurized it, and left it for 4.5 months at (edit) ~65F, i.e. cellar temps at my house. After another couple weeks at mid 30'sF in the kegerator, the beer is drinking great although it still has just a tad of an estery smell that doesn't affect the taste. The hop flavors are clean and complex, and it is definitely not headache beer. Now I wish I had not dumped half of it. At least I had the sense to know that since the first 48-60 hours were within reasonable fermentation temp range, that logically this beer had a chance, regardless of being stinky at the time.
The moral of the story is 1) trust that initial sensory perception is not the final determining factor when questioning potential for saving a beer after a ferment temp fault, and 2) don't ever stray from your best management practices, in this case using temp control when it is available.