I live in Georgia, and the temps for the last month or so have been sticking in the upper 80's lower 90's. And seeing how I brew outside I can't get them down to appropriate pitching temps with my immersion wort chiller. You guys know anything about pitching yeast at high temps? I'm also fermenting a bit too high (currently 68*F-72*F) but I'm familiar with the effects of that.
Yeasts used: Wyeast 1056, WLP002, Wyeast 3787
Last three beers respective to above yeasts: sessionable pale ale, American brown ale, and belgian IPA.
Appreciate any/all helpful hints!!