Tips and Tricks: Cooling wort in a kitchen sink
We covered cooling the wort in the “Getting Started” series. This is a more detailed description of how to easily cool the wort in two steps and get consistent results (assuming a 3 gallon boil). 1) Once the boil is finished place kettle in the sink, if you do not have a sink then a large plastic bucket. Fill the sink with cold tap water up to the level of the wort stirring with a spoon to aerate the wort for 60 seconds. Empty the sink and refill to the same level stirring for 2 minutes this time. This will bring the temperature down to 110ºF every time, I do not even use a thermometer anymore, its that consistent. 2) Now fill the kettle with cold water to the 5 gallon level and the temperature will be ~75-80ºF and perfect for pitching the yeast.
