It's probably fine--I alter my strategy a little to use mostly dry yeasts or pre-harvested slurries whenever possible over the summer, because I'm a little dubious about the ability to liquid yeasts to make it from hot Austin to hot, humid Kansas intact, ice pack or no ice pack.
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Primary: none
Secondary:
Bottle conditioning: Robust Porter
Drinking: Saison Dupont clone, tripel
Coming soon: Columbus APA, Rich Red ale
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