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Actually Jerry there is no scale. TSP-X by design is meant to be fermented low and slow so that you get the benefits of the color and flavor forming bacteria.
You can however ferment it at the higher temps and sacrifice those benefits, just relying on the lactic acid forming bacteria for the safety of the Ph dropping below 5.3. 24 to 36 hrs should give you the required drop in Ph at 75-80F.
The only sure way to know what is happening is to check the Ph, as fermenting times will always vary.
That being said, you could also ferment in a cooler or the oven with a jug of ice to drop the temp to the desired level for that culture. Fermenting at the higher temp and guessing is not the best choice