Desperation to avoid heat

[worlddivides]

It was 63F yesterday, but it's 90F right now. I have a 3 gallon bottled batch of double dry-hopped sour IPA on the first floor, which is now in the mid 80s. Thinking about how this could affect oxidation, I wanted to put them in the fridge, but there's zero room for 20+ 500ml bottles in my fridge, but there was room for about 16 bottles in a plastic cooler I have, so I've put them in that and put ice packs in there to keep the temp of the beers under 70F.

Probably overkill, especially when I think that I'll need to keep doing this all summer long (at least on days like today), but the idea of leaving a double dry-hopped batch at temps in the 80s and 90s got me concerned.

 

[Halfakneecap]

It was 63F yesterday, but it's 90F right now. I have a 3 gallon bottled batch of double dry-hopped sour IPA on the first floor, which is now in the mid 80s. Thinking about how this could affect oxidation, I wanted to put them in the fridge, but there's zero room for 20+ 500ml bottles in my fridge, but there was room for about 16 bottles in a plastic cooler I have, so I've put them in that and put ice packs in there to keep the temp of the beers under 70F.

Probably overkill, especially when I think that I'll need to keep doing this all summer long (at least on days like today), but the idea of leaving a double dry-hopped batch at temps in the 80s and 90s got me concerned.

My sour porter sat in my garage through 4 australian summers, ( 30c'ish easily and often ) and occasionally the air lock dried out completely. I worried about it, but it was the best sour i made by far.

 

[worlddivides]

My sour porter sat in my garage through 4 australian summers, ( 30c'ish easily and often ) and occasionally the air lock dried out completely. I worried about it, but it was the best sour i made by far.

The best sour I ever made took about 1 year before I bottled it and took several years before I finished off the last bottle. The first two years of that were in California where the temperature got up to around 30C or even over 30C occasionally. One big difference, though, is that it was only a single bittering hop addition to 6 IBUs. If I had dry-hopped it before bottling it, I probably wouldn't have left it at room temperature or let it ever get hot, though. If this beer was an imperial stout, for example, I would have moved it from the hottest room in the house to the least hottest room in the house but probably wouldn't try to keep it cool like I'm doing now. With a super hoppy beer, though, I don't really want it getting over 30C.

 

[hungupdown]

It was 63F yesterday, but it's 90F right now. I have a 3 gallon bottled batch of double dry-hopped sour IPA on the first floor, which is now in the mid 80s. Thinking about how this could affect oxidation, I wanted to put them in the fridge, but there's zero room for 20+ 500ml bottles in my fridge, but there was room for about 16 bottles in a plastic cooler I have, so I've put them in that and put ice packs in there to keep the temp of the beers under 70F.

Probably overkill, especially when I think that I'll need to keep doing this all summer long (at least on days like today), but the idea of leaving a double dry-hopped batch at temps in the 80s and 90s got me concerned.

That must be hard.
I'm struggling here, with just a peak daytime temperature of 19°C (66F). Much hotter than a normal May in the Scottish Highlands.