Just for reference, I can chill to around 68F in the summer but it will take at least an hour. I hate wasting that much water. I think I need to go with the prechill or let chill overnight method. Now to start looking for a cheap prechiller...
Just trying to get ready. I am converting my fermentation chamber to be able to cool during the summer (son of fermentation). Right now, I use it to heat in the winter when necessary.