There's an a/c vent under the towels... Hey, it's 95 degrees here. I didn't want to fiddle around with protracted recipes, so I popped two extract ales off, one after the other. #1: Donald Trump I call it that because it is blonde and not PC by homebrew standards at all. It is an English Pale Ale. Basically a lawn mower brew. 6 gallons initial boil. Remove from heat. Add: 3 lbs. Maris Otter LME 3 lbs. table sugar (the "not PC" part) 1 oz. Centennial hops (bittering) Boil 45 minutes. Add: 3 oz. maltodextrin 1 oz. Centennial hops (aroma) Boil 10 minutes. Cool. Add Clarity Ferm and Danstar Windsor Ale yeast. #2: Mean Ruby Jean This is sort-kinda an EZ drinking red ale. 6 gallons initial boil. After water has reached 90 degrees, steep: 3 ounces Debittered Belgian Black Barley (The jury is still out on 3 oz.; I may use 4 or even 5 next time around. We'll see how red it turns out.) Continue steep, occasionally moving and dipping the bag, until water reaches 150 degrees, then remove. Bring to boil. Remove from heat. Add: 3 lbs. Maillard Malts Gold LME 3 lbs. Munton's Light DME 1 oz. US Brewer's Gold hops (bittering) Boil 45 minutes. Add: 3 oz. maltodextrin 1 oz. German Tettnang hops (a Saaz varient) Boil 10 minutes. Cool. Add Clarity Ferm and Danstar BRY-97 American West Coast Ale yeast. ---- So there ya go, a couple of beers I could crank out on a Sunday afternoon that won't have craft brewers swooning but should taste mighty good after working in 95 degrees.