Thanks for the suggestion about adjusting the yeast to the environment. I'm still relatively new at brewing. What are some good (and hopefully not too expensive) yeasts that perform well with ambient temperatures in the mid to upper 70s?
I have no experience with higher temp yeasts, perhaps others do.
Although, I've been itching to try Hothead/Kveik for some time now.
In the winter, I switch to Nottingham yeast when my basement gets very cold.