Kveik yeast

You can also find yeasts that work in higher temp, specifically Kveik yeast or some Saison strains.

At least if it's kveik yeast, it won't care. I had an open package of kveik yeast (in a vaccum sealed bag at least) that I half used early last year (expiration june 2024). It's been sitting in a fridge drawer since then. A few hours after pitching and it was already chewing away at the sugars.

For yeast, I’d recommend a Kveik yeast—they ferment well across a range of temperatures and I find they work quite well for cider.

I've successfully done a wheatbeer using Kviek yeast. Room temp in my house is about 25-30C.

I did a 10+% ABV barleywine grain to glass in 7 days. Was better at about three weeks, but was very drinkable at 7!

Kveik yeast is wild. I've gone Grain to Glass in 5 days with Kveik, and that beer had zero off flavors or aromas.

14 hours after pitch and we're at 80%+ of FG!

If you don't have temperature control, Kveik (yeast) is your friend - it's fast, it's tasty, and it really shines if you add some nutrient

I use kveik yeast and get to FG usually in 1.5 days. I'll wait the next day and cold crash it.

Honestly all you need is to use a Kveik yeast. They're not suitable for every beer type but you can easily make a clean Blonde ale at summertime room temps.