I try to stick to dry yeast. LHBS only had some s-33, which was fine because I was wanting to try it anyway. I don't have a cooling ferm chamber yet and my basement is right at 68 degrees right now with these summer temps and holding steady. I'm sure the yeast will take the temp up to the low or mid seventies during the most active phase of fermentation. Should I expect any negative affects or will this yeast be fine with that? The beer is just a light pale summer ale, going to be moderately hopped with Chinook. I wouldn't mind a little fruitiness if that is what it's going to throw off. Any thoughts?