So.... forgive me for prying but why do you have to shut down? Theres yeasts and styles that ferment above 65. My saison is at a steady 75 right now. Cant you just make a pale ale and throw some saison yeast in it? If it gets hot, great! If it stays pretty cool, great! Wheats, wits, and pretty much any belgian beer ferments warm. Brewing based on the season is half the fun.
I might brew a few, and I appreciate your advise on the saison. There are a lot of things going on in my world right now. The divorce, helping my landlord rebuild apartments, and a couple of other hobbies. trying to keep the apartment around 68 will be expensive, and while I have plenty of ice bottles, it becomes a time event trying to keep the kegs chilled. Also, I haven't had a free weekend in months, due to bottle two kegs on Friday and brew on Saturday. I'd like to visit some local brewing restaurants and meet the brew meisters, do some studying on brewing techniques, and just enjoy the summer. Again, I might brew a batch or two to keep the skills up, but I won't keep up the pace that I've been doing over the past fall/winter. Thanks for the messages, and never think you are prying. You are just chatting with me at the bar. Cheers.