Originally Posted by DSorenson
What are allowable temperatures for the various stages of beer production from pitching to drinking for beer. Let's assume we are working with an ale yeast.
I live in South Florida and I can understand your troubles. My difficulty was maintaining consistent temps in my swamp cooler. I would wrap a towel around the entire carboy and let the water from the swamp cooler soak up the towel and cover the entire carboy. However, when the ambient temperature is like 90F it is very hard to constantly keep ice packs in the cooler to bring down the temperature.I know you don't have A/C so it will be hard to bring the temps down into the proper yeast range.
If you could keep the proper temps for the first week then that would be an accomplishment. After that the yeast production will slow significantly but you may still see some off flavors. That also goes with carbonation. It will be minor but that will be okay as long as the krausen period was at proper and consistent temps.
Good luck man, I know how hard it is to bring down the temperature. I guess now is the time to start brewing Saison's. The yeast love it in the low 80'sF.