Heat index and windchill typically only affect humans and not inanimate objects, even live yeast won't notice your high humidity which the index is calculated from. When a ferment first starts it can create a lot of internal heat and by keeping your jug in a cooler with water and ice can keep the temperature down. Also a damp towel draped over the jug will help via evaporative cooling.liz stevens said:
I would suggest the 3 piece air lock over the double bubble for two reasons, first it can be filled with scented mouthwash to keep the vented carbon dioxide smelling good and second there is little chance of a reversal and sucking the air lock liquid back into the container. You should put nothing in the air lock that is not drinkable if it were to suck in the contents, the 3 piece air lock when filled right acts as an anti-siphon.
Also as others pointed out keeping the ferment temperatures low and steady will prevent large amounts of fusel oils from being created which has a foul wet cardboard smell.
