We recommend finding a cool, dark spot where temperature is also consistent throughout fermentation. For Ales you should aim to ferment between 18 & 22°C. The cooler the brew, the more slowly it ferments and the lower the chance you have of “off” flavour production. Even if the temperature does sneak up on those hot summer days, it will still be drinkable but drier than usual, and will potentially have a “yeasty” flavour known as “yeast stress” since the heat causes faster fermentation than yeast desire.
As for lagers, fermentation is more tricky, and will require you to invest in a fermentation fridge or convert your old fridge into a fermentation chamber using a temperature controller. Here you should aim to ferment at 13°C for 2-3 days. Ramp up the temperature to 20°C over 10 days. Slowly cool it down to 1°C over a space of one week. Keep it at 1°C for 1-2 weeks. Final gravity for most lagers should be around 1.006 or 1.008. Keg or Bottle.