I am considering a transition to all grain brewing, and I have one question - how do I cool the wort to an acceptable temp for pitching the yeast? I am an an extract/steeping brewer now and use a combination of an ice-bath, 25ft copper IC and adding chilled H20 to the wort to drop the temp prior to pitching. The problem is my "cold" tap water here in S.E. Asia averages about 80 + degrees F, which limits the effectiveness of the IC. So, what's the best way to get a full 5+ gallons of boiling wort to acceptable temps for pitching in this climate? I don't have a spare fridge to use help cool the wort either. Should I just stick to extract brewing until I return to cooler climates?