I think you need to try some kveik yeast, that might change your mind on high temperature fermentation: kveik is a Norwegian yeast, somewhat recently (last 25 y

I think you need to try some kveik yeast, that might change your mind on high temperature fermentation: kveik is a Norwegian yeast, somewhat recently (last 25 years) rediscovered but brewed with for centuries, and can handle 37ºC without the byproducts.