Ok, here in Baltimore, we are reaching the 80's every day and down to
the 50's most nights. It takes about a week or so to ferment a batch
and then a couple weeks to bottle condition before lagering. How hot is
too hot? and, what beers/ales would be suitable for this temp range
(before the temps go through the roof!)?
FWIW, I'm still a "kit" beer brewer. i.e. hopped malt syrup,
malodextrin, and sugar for bottle conditioning). I know, wimpy but
still better than even a lot of micro's.
Any advice, any help appreciated... except "Give up".