US-05 Yeast

It does sound like its too hot an ambient temp of 22c can mean 25c or more in the fermenter. How long have you let them ferment for? Some times a little longer on the yeast will fix some of it up, at those temps it will ferment out in a couple of days but if you can leave it for about 2-3 weeks sometimes this helps, depending how bad it is. Unfortunately fermentation control really is the most important thing, you can make the best wort in the world but if it ferments wrong its all over. You can maybe try a different yeast, some belgian yeasts ferment well at higher temps but they do produce different flavours from banana to pepper. Maybe ask at your LHBS if they have a better yeast for high temps, US05 is a solid yeast, I'm guessing inside your fermenter is getting very warm! Cheers!

Table 1. Yeast Strains for High Temperature Fermentations
Here are some yeast strains that can ferment at high temperatures without producing unhealthy amounts of higher alcohols (fusel oils).

White Labs WLP550 (Belgian Ale) — 68–78°F (20–26 °C)
White Labs WLP566 (Belgian Saison II yeast) — 68–78°F (20–26 °C)
White Labs WLP568 (Belgian Style Saison Ale Yeast Blend) — 70–80 °F (21–27 °C)
White Labs WLP065 (American Whiskey Yeast) — 75-82 °F (24–28 °C)
White Labs WLP655 (Belgian Sour Mix 1) — 80-85+ °F (27–29 °C)
White Labs WLP665 (Flemish Ale Blend) — 68-80°F (20 –27 °C)
Wyeast 1214 (Belgian Abbey) — 68-78° F (20-24° C)
Wyeast 1388 (Belgian Strong Ale) — 64-80° F (18-27° C)
Wyeast 3724 (Belgian Saison) — 70-95 °F (21-35 ° C)
Wyast 3725 (PC Biere de Garde) — 70-84 °F (21-29 °C)
Wyeast 3763 (Roeselare Ale Blend) — 65-85 °F (18-30 °C)
Wyeast 3787 (Trappist High Gravity) — 64-78 °F (18-25 °C)
Wyeast 3822 (PC Belgian Dark Ale) — 65-80 °F (18-27 °C)
Fermentis Safbrew T-58 — 12-25°C (54-77 °F)
Fermentis Safbrew WB-06 — 12-25°C (54-77 °F)

Need to keep your eye out for a fridge! Most get them free or very low cost, gumtree etc