Higher temp yeast

[Corn Cracker]

Ive been reading up on yeast after seeing ylay is good up to about 95f, that's just a little lower than I need to ferment outside in the shade with the hot summer months and the house is just a little too cold for it. Ive read in a couple of threads about Kveik and found this

Screenshot_20250718_054258_DuckDuckGo.jpg

I guess there's a fine line with higher ferment temps, different flavors, esters resulting from it. This is said not to have any bad tastes as a result of higher temps. I know you need to add 10°f to the ambient temperature to account for the yeast raising the mash temps but with its temp range and my weather only getting up to 95 in the next few weeks, I think this perfect

[Tammuz]

I help a friend who makes rum a lot. That makes a better smelling rum then RM. Both tastes like crap to me. But I have yet to taste any aged. This new make is a long way from Mt Gay.
It's 92° here with 75% humidity , water 86° so it jumps over 100° for a day or so. 7 day ferments.

[Pure Old Possum Piss]

Either Hornindal or Lutra Kveik. I have over 30 days with temps over 100+ and they seem to love it. 2-3 days to finish a ferment and zero off-flavors.
Hornindal will give fruity notes in high temps. I love them both. Just Google Omega Hornindal.
https://omegayeast.com/yeast/kveiks/hornindal-kveik
My experience has been 3 days for a SG 1060 mash.

[Pure Old Possum Piss]

Either Hornindal or Lutra Kveik. I have over 30 days with temps over 100+ and they seem to love it. 2-3 days to finish a ferment and zero off-flavors.
Hornindal will give fruity notes in high temps. I love them both. Just Google Omega Hornindal.
https://omegayeast.com/yeast/kveiks/hornindal-kveik

[subbrew]

Have not tried it for distilled products but Lutra Kveik is good for a clean tasting beer when temperatures are in the high 80s. Very few of the esters (English ale flavors to me) that I would get if I tried to use US-05 or a another of the "clean" yeasts that work well in the upper 60s.

[zach]

I've brewed beer with the Voss Kveik. It works well in the 85 F to 90 F range . I had gravities going from 1.060 to 1.009 in 36 hours. I've harvested 6 generations of this yeast and think it is still relatively "clean". I have mostly made IPA's and psuedo lagers (marzen). I've not tried it for whisky yet, but have a jar that I harvested ready to go. When I've pitched the yeast that I harvested, I see activity in less than 15 minutes.

[Corn Cracker]

Thanks for the responses, im thinking this or a yeast like this will be a new summertime protocol for my grain mashes. It would be nice to mash out in the garage and just dolly the
fermenters to a near by shade tree in the yard. If it doesn't work out like I want, wife's just gonna have to deal with ferments inside the house again