Moved to Florida - Starter Rises fully in less than 2 hours
So I recently moved to Central Florida on the Atlantic coast. I've also been baking a lot more since I'm afforded more time off with my new job. I have a good problem I suppose - my starter is tripling or so in a little less than 2 hours. I've been keeping the thermostat on about 78 lately - which feels quite comfortable to me (Although that sounds to me like it would be too warm). My routine is to refresh about half of a cup of starer with half of a cup of water and about a cup of flour (2/3 bread flour, 1/6 whole wheat, 1/6 rye). I bake once a week. I keep the starter in the fridge when not in use. I take it out the day before baking and refresh once or twice before baking and once or twice after baking. I used this routine before I moved to Florida as well.
I guess my question is this: is the 78F temperature just in the sweet spot for yeast development and that's why my starter is going so fast? In addition, Is there any real downside to this?
Thanks in advance for the help.