Nope haven't touched summit yet. I run into the issue that I love IPA's but my fiance doesn't so I can't brew as many IPA's as I'd like.
I'll let you know how it goes. I love the aroma profile, but haven't yet tested it out. The IPA that's coming is going to be a heavy-ass brew. Wheeeeee! It's funny, I keep my wife happy by alternating a brew I know she'll enjoy with one that I'm really keen on. She's got a pretty broad palate... just doesn't love the hop bitterness like I do. Since I spend most of my beer money on IPAs, it pretty much means I'm alternating IPA and something else. I'm thinking either a chocolate stout after this IPA or possibly a banana bread weisen (yeasty banana esters + chocolate malt + biscuit malt = banana bread!).
AW, sounds like a solid plan. My next IPA is going to have a whack of dextrose in it to provide the alcohol to support the hops without leaving too much residual sweetness.
As for temperature control, I've found that sticking the fermenter in a big tub of water is the way to go. It gives the thing a much bigger thermal mass to move when it gets hot out, and if things really get out of hand you can always just refill it with cooler water or toss in some ice.