Chill by immersion in cool water of the stainless kettle or a plastic (not glass) container. This will get you down to pitching temperature in about an hour, especially if you change out the immersion water after ~30 minutes.
Chill to 60s and ferment in the 60s. Your beer will be better the cooler you can ferment. 70 F is kind of warm for most styles except maybe for Belgian ales.
Topic: Pitching temp. vs. cool down time (Read 3053 times)
