What yeast did you use? How fast did it get to 82?
The reason I ask is that if it got too hot too fast it will produce fusels. Some yeasts are more tolerant of the temp range than others. If it did not get to that temp until after a couple of days you should be good.
Unfortunately there are a lot of people that keep telling everyone that it is OK to ferment Belgians hot. They do like to be warmed after the first couple of days but not during the first active part of the fermentation.
One of the first Belgians that I brewed I took the advice that it was OK to ferment hot. I put my brew in a 75 degree room. When fermentation took off the beer got well over 80 by the first day. It tasted like rocket fuel. It took well over a year for the flavor to mellow some but even over two years you can still taste the hot fusels.
It is best to pitch at a lower temp and hold it there for a few days and then ramp up the temp to help it finish.