High temperature fermentation

[bobtheUKbrewer2]

Hello all, yesterday I brewed a 4% SMASH beer. 24 hours after yeast pitch it is fermenting like crazy and is at 27 deg C in a room that is at 23 deg C.
I cannot control the temperature so I just hope it tastes ok. Other than not brewing June to September, any suggestions. I wondered about a box within a bok and the gap between the boxes filled with frozen 2 litre PET water bottles. Thanks.

 

[wsmith1625]

Sounds like you're looking to make a Swamp Cooler.

 

[DBhomebrew]

I prefer to brew UK styles and do so when I can. Last summer I tried kveik. Meh. This summer I've been brewing grisettes. Yum.

 

[Zambezi Special]

Swamp cooler, or put the fermenter in a cooler box. At least it will level out day/night differences

And/or use yeasts like
Kveik
Belgian yeast strains
Saison

You can definitely brew in summer.
Everything goes faster and you may get some different flavours of your yeasts, but they will still be very drinkable