Temp control is not something I mess with normally. Living in the temperate Pacific NW, I can find a place cool enough in my house/basement to ferment the styles I like without having to resort to temperature modification. I am helping my brother through his first couple of brews, but he lives in Philadelphia, where even his basement doesn’t get below the low 70s this time of year.
Are there certain styles he could brew without using a swamp cooler or modifying a fridge into a fermentation chamber? I was thinking some Belgian styles or perhaps a hefeweizen, but don’t those have to start cool and then are allowed to warm up?
Eventually, he will need to invest in a fermentation chamber, but I started him out with all grain and I would like him to get more comfortable with all that entails before adding more equipment/complexity to his brewing.