My buddy and I have been debating whether or not you need certain yeast for each recipe. We live in Miami where the average room temp is 77-80. I suggested we should use saison yeast with which ever recipe we are dealing with but he disagrees and I am concerned that the yeast we are using is at to high of a temperature. Our fermenter houses an Irish Red extract kit with Nottingham yeast. Any words of wisdom out there? Thank You, Ogie