What degree should the fermentation temperature of traditional brewing be controlled in summer?

The fermentation temperature of traditional brewing in summer should be controlled at no more than 26 degrees Celsius.

Traditional brewing methods are as follows:

Raw material crushing: the purpose of raw material crushing is to facilitate cooking and make full use of starch; Ingredients: mix the new material distiller's grains with auxiliary materials and water to lay the foundation for saccharification and fermentation; Cooking gelatinization: gelatinizing starch by cooking is beneficial to the action of amylase and killing miscellaneous bacteria at the same time; Cooling: the cooked raw materials are cooled rapidly by slag extraction or air drying to reach a temperature suitable for microbial growth; Grain stirring: solid-state fermentation of bran koji wine, using bilateral fermentation process of saccharification and fermentation, adding koji and yeast after slag removal; Fermentation in the cellar: the temperature of fermented grains should be 18 to 20 degrees Celsius when entering the cellar, and it should not exceed 26 degrees Celsius in summer; Steamed wine: Fermented fermented grains are called fragrant grains and contain complex ingredients. By steaming wine, the effective components such as alcohol, water, higher alcohols and acids in fermented grains are evaporated into steam, and the liquor can be obtained after cooling.