by Andy » Thu Feb 07, 2013 6:02 pm
at temperatures like that the yeast will be working faster and thus releasing more flavor, so for something like a rum 30 degrees should be no problem. lowans will be fine.
if you want to cool the fermenter down try sitting the fermenter in a small try of water and put a towel over the top, making sure the towel makes it into the water. its evaporation technique. google it- it will probably produce some detailed instructions, possibly a video. it is my understanding that most off flavors are produced at the start of fermentation, so keeping it cool initially (first 2-3 days) will control fermentation.
if you are set on specific yeasts there are some HBS yeasts- such as turbo heat wave- but most people are less then impressed with the flavor of the turbo yeasts.