I recently pitched too soon (call impatience, error, or something else) -- won't do that again... I think I cooked the yeast... Just don't let anything that is not sanitized come in contact while waiting from 140 to 70
The next batch was allowed to cool to the mid-sixties in my 35 degree backyard -- and it took a while without a chiller... But this one is right on gravity targets and is safely undergoing carbonation as of last night.
Birthday is in a few weeks - hope my wife will get the wort chiller I have on my list.