It might be two weeks or so before I can spend that kind of money. But I'd do have a batch I am brewing tomorrow. I am not worried about this one because it stays at 67-68 degrees in my closet. Have you guys had much luck using a rubber tub and frozen water bottles?
That's what I use now. Changing water bottles is a bit of a pain, so this summer I'm going to try to do more stuff with yeast that like warm ferm temps and bacteria, e.g, Australian Sparkling, Berliner Weiss, & Saison with DuPont yeast.