Originally Posted by sweetcell
for the ride home from the store bring a cooler with a few ice packs. that should keep it cool enough.
a saison yeast is what you want: http://www.wyeastlab.com/rw_yeaststr...tail.cfm?ID=60
, same as WLP565. if you can, keep it under 80 for the first few days (search for "swamp cooler") then let it float up to ambient temp. this strain needs to get over 90*F, eventually, to finish up. just don't start out at 90 if you can help it.
a saison barleywine would certainly be interesting..
but saisons are the way to go for higher temps. defiantly something to think about for future summer batches. try some commercial versions. I'd recommend La Merle by north coast. If you cant find that, Saison Dupont, Ommegang Hennepin, and Allagash's saison all are highly regarded as great saisons.
Also do some research about swamp coolers. basically a bucket full of water and ice that you place your fermenter in. this way you can rotate out frozen water bottles to keep the ambient temps in-check. really helps regulate and manage temperature during hot summer days. and the added volume of water helps keep the temperature more steady (harder for the ambient temps change the beer temp).
also i don't know a lot about champagne yeast. but time will tell. if all else fails, and you end with an unusually high FG. you can pitch a starter of ale yeast at high krausen to try to bring down the FG. maybe some added sugar? I'd like to hear some more experienced brewers chime in on the subject.
Paging all brewers! help us out here!