I'm up in the North-East and I am able to keep my fermenters at ~74 with the AC on, but for some yeasts this is not good enough (my Nut Brown Ale tastes like a fruit basket). Are there any yeasts that do notoriously well in the warm weather? What kind of beers would they work with?
__________________ Primary 1: NB ESB Primary 2: NB Dry Irish Stout Conditioning: Nothing. Drinking : Apfelwein, and a Honey Wheat.
Medic: Young man, you've ingested a dangerous amount of alcohol!
Homer: The only dangerous amount is none!
74 is a bit warm for pretty much any beer yeast. If you can put the fermenter in a bucket of water and blow a box fan over it (evaporative cooling), you might be able to get it down to 70-72, which works decently well with some IPAs in my opinion.
I used WLP300 (hefe yeast) at 72-75F, the banana flavor was a strong, but I happen to really enjoy that part of the hefe. It was a little too strong a week after bottling, but mellowed after a while to be just right.