How do you beat the heat of summer time brewing?For me, the warm weather means brewing out on the back deck, which I think makes the process all the more enjoyable. I'm not a big fan of slaving over a hot stove or hanging out in a dusty garage for hours on end when I have a nice back yard and deck as a more cheery alternative. One of the best gifts I've received in recent years was the turkey cooker my wife got me for brewing beer. I'm really looking forward to brewing outside with my Dad at the end of the month when he visits. Something about a bunch of buddies hanging out around an open fire, even a propane powered one, outdoors enjoying a beverage and some good conversation, should be fun!
Now fermentation temps is a different matter all together. I'm fortunate to have a finished basement that stays relatively cool all year round. At least it stays withing appropriate temps for most ales. We did have a few spells last Summer where it got so hot, some of my brews were in jeopardy, but I haven't had too many issues. Unless you count the now infamous Frankenbeer, which used an ale yeast that still required cooler temps than the others I have previously used.
In that case, I kept the carboy upstairs in my office, with the door shut and the window air conditioning unit running 24/7. The added cost to my electric bill really wasn't worth it, the beer wasn't so great. (Although it did improve considerably with age...)
Over all nice weather trumps using snow banks for wort chilling any day...