I’m not quite sure how I would control the rising temperature.. A good start could be meaningless if acetic acid takes over everything afterwards. Our summer is pretty hot. I’m checking my room temp now(it’s 32’c/28’c while outside is 39’c/28’c) Any suggestion? or is it too big of a concern?(during cooler months the inoculated amount of brett and pedio would possibly beat the sheee out of acetic acid bacteria and thermophile even if the temp gets very high? Making a good balance of taste?) If I have a good even temp storage, I would not worry about this. But for such a poor homebrewer like me... I can think of an option that ferment lambic in a barrel till next May then rack the beer to a carboy and put that in a temp-controlled fridge and ferment another year. Not sure this would show a good result. Any help would be great. Thank you.