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Cooling the Wort
Cool it. Get the wort’s temperature down low enough to suit your yeast. While there are some high-tech heat exchangers that do this, no one will think less of you if you just lower the brew pot into a sink filled with ice water. You want to cool the wort as rapidly as possible to begin fermentation and minimize any risk of contamination. From here on out, sanitation is especially important since bacteria can thrive in the cooler temperatures of these later brewing stages.
