Originally Posted by carl spakler
I brewed my scotch ale at ~55 degrees, came out fantastic! You could try a large tub of water and submerge frozen bottles to keep the temps down.
My only problem with that method is you have to be around to switch up the bottle frequently. I was also only able to keep my temp at 65 and up with that method.
I was just looking for a good Scotch Ale recipe and came across this month's BYO which has a whole section dedicated to it along with a bunch of recipes. Everyone seems to agree that they need to be fermented cold (60, give or take a couple) to eliminate any esther production and really bring out the malt profile. But I say give it a shot with what you've got. If you can wait a couple months for colder days, then wait. If you wanna go with the ice bath, do it. If it ends up being a bit esthery, so be it. I'm sure you'll still enjoy it.