It was cloudy at first so the sun kind of snuck up on us. "warm and humid" are a bit of an understatement!
But, with great beer and great friends, it was all worth it!!
Before I got into craft beer a coworker brought Rolling Rock and I remember asking him "Is it supposed to taste like this?".
He said he liked it but I really think he bought it because he lost the Friday Beer O'Clock coin flip!
I agree this would be a good choice.
I'm currently fermenting a Pineapple SMaSH with 2-row, El Dorado, and Hornindal Kviek yeast. That yeast lists its upper limit at 95-98°F (35-37°C). That would be a good candidate as well.
If you are confident the reading was accurate (no calibration needed or user error) then let your goal decide your path. If you want the proper ABV range then dilute and toss the extra. If you want a märzen with a kick, then go with what you have. If it were me I'd go with the latter. A...
I brewed this yesterday. I used WLP-380 instead of WLP-300 because that is what my LHBS carried. Google tells me that, whereas WLP-300 leans toward banana/bubblegum esters, WLP-380 should lean toward clove/spiciness esters. One change I forgot to make is scaling down from Don's 79% brewhouse...
I think the O2 is most beneficial during the yeast grown phase. Since you're using the full yeast cake from a previous batch, I don't think lack of oxygenation will be much, if any, negative impact.