Hot weather brewing

I am itching to brew again, and that's a challenge with the summer heat. I asked around, and I got a few recommendations.

• Choose a style whose yeast can operate at higher temperatures. As I mentioned in a comment on a previous post, a fellow I know swears by saison yeast - it has a high fermentation range (70-85 ºF)
• Choose a style whose yeast can handle a wide range of temperature -- e.g. Belgian (58-78 ºF) or Scottish (55-75 ºF), and place fermenter near air conditioner
  
• Insulate the fermenter to minimize temperature shifts -- wet t-shirt over primary in a bucket

Here are a couple online references on the subject:

• BYO
• Redwood Avenue Microbrewery

I may take a chance and brew the porter kit I have. If I keep it near the air-conditioner, I feel good about my chances for success.