Philly Sour fermentation at very high temperature

Mark-yeah

Hi All,
Many brewers have reported success with this yeast at high temps, but as far as I can tell, no one has tried it in the more extreme temperature range. I thought I'd give it a go at kviek-like Temps, 35C plus (95F) to see if it can produce a drinkable beer!
The beer is a grapefruit sour with a simple grist of pilsner, flaked wheat, dextrose and a portion of grapefruit juice. It's a smaller sample of a larger batch, which I've submerged in a water bath.
I'll update this thread as the beer progresses.