Do you have access to a fridge for chilling the wort, and fermentation control?
I used to be able to chill my wort down to only around 80-85F in Summer. By placing the (bucket) fermenter in the corner of my chest freezer I could bring it down to 66-68F within a few hours. Then aerate and pitch yeast. I kept ferm temps controlled in a large beverage cooler or storage tote halfway filled with water, doped with a few frozen water bottles 1x or 2x a day, as needed.
I used to be able to chill my wort down to only around 80-85F in Summer. By placing the (bucket) fermenter in the corner of my chest freezer I could bring it down to 66-68F within a few hours. Then aerate and pitch yeast. I kept ferm temps controlled in a large beverage cooler or storage tote halfway filled with water, doped with a few frozen water bottles 1x or 2x a day, as needed.