The Little World of Barnum T Jugbat

I have been told I am a COB (Curmudgeonly Old Bastard) when it comes to warm beer. I admit it, but I do understand, and sympathise with the problems of keeping cask ale in warm weather. However, after speaking to landlords and bar staff I wonder if many of them do.
My simple explanation is that warm beer is caused by it sitting in the handpunp cylinder or line and not being served very often. In a recent experience we ordered 3 halves in GBG pub. The first was 21.4C, second 18.8C and the third 16.4C. And the recommended temperature is 12-14C. Surely this shows that beers quickly rise to remember temperature in the handpump cylinder and although the line may be insulated it only slows the rise down?
The main solution, IMHO, is a python. This is where all the beer lines are wrapped together with insulation, with another line or more, of cold water included in the insulation and connected to the handpump cylinder. The cold water keeps the beer in the lines and cylinder cool.
This means good beer for the customers, less wastage for the pub amd satisfaction all round. I know that pythons are expensive and I’m not suggesting that they should be installed as a matter of course but surely during refurbishment of pubs and upgrades it should be possible to do this?
In the meantime it might help if, during warm weather, the range of beers on offer is reduced, even halved. Again in another Good Beer Guide pub the six beers were measured between 16.4C and 24.1C. If fewer beers were on offer would the temperature be reduced?
Another option is to forget cask ale and buy the Bottle Conditioned versions if and when available.
I hope this helps understand my, and others, position on the matter?