This weekend I got a sanke keg from a garage sale for $20. I was to impatient to wait until the weather cooled down to ferment, and my fermentation chamber is full. So I brewed up 14 gallons of Belgian Golden Strong Ale and threw them in the sanke with the yeast cake from my consecration clone. (Abbey Ale and Roselare) Well now fermentation is at 82 degrees. This is the first time temps have gotten this high and I could use a little encouragement that this beer is going to be fine about a year and a half from now. I am planning to use this as a solara. How do you barrel guys keep ferm temps under raps, or do you only primary in carboys or during the winter months. I will make sure next fill will be already primary fermented before i refill.