Did you read his whole reply?Sorry Phil but you're wrong, the whole pressure fermenting thing is so you can ferment at higher temp's and not produce nasties.
The nasties I refer to are what gives homebrew a bad rap, I've said it before on this forum, we are not here to produce "homebrew" we are trying to produce craft beers (ales and or lagers) if you want "homebrew" just chuck a can and a kilo into a bucket and ferment it in the garage during summer.
"A maximum of 32 degrees is listed as the upper limit in one well known brewing kit! The yeast will have no difficulty working at these temperatures. In fact it will flourish, fermenting out the beer in rapid-fire time." RINGS A BELL?
"Unfortunately, the object of brewing beer is not to ferment out the beer as fast as you can, but to produce beer as good as you possibly can with the equipment and ingredients you have at hand, and to do this you must ferment at lower temperatures" I rest my case.
Here's the complete article Brewing In Summer - How To Beat The Heat! - Aussie Brewer - Craft Brewing Supplies may I humbly suggest that anyone that thinks 28 deg's is ok to ferment at, has a read of it, unless you're using Kveik, in which case you're too cold, turn it up to 35, but that's a different discussion.