Step Seven: Chill/Move/Pitch Yeast.

Now that the boil is completed, things are really starting to shape up. During the boil you have probably dumped the grains (fertilizer), cleaned the manifold, sanitized the fermenting buckets and chiller, and drank a few brews. Cool! Now its time for the wort to get cooled to a level that won't kill the yeast when it's added. Immerse the immersion chiller into the brew pot, run the cold water through and get the wort below 80 F. This should take approx. 30 minutes depending on how cool your chiller is. Sanitize EVERYTHING that comes into contact with your wort at this stage and don't smoke. We keep a bucket full of water + one step handy at this time. Rinse everything. Now scoop the chilled wort up and pour it through a funnel/strainer into the fermenter (two fermenters works great for the ten gallon batch). Aerate (stir in O2) the wort with the paddle/spoon as you pitch (pour) the yeast in! Cover and let ferment at optimal temp for the yeast strain. After active fermentation, siphon into a glass secondary container and reduce temp (if possible).

1. When the boil is over, cut the heat and start running water through the wort chiller. Run the wort chiller until the wort is down to about 75-80 degrees

2. Remove the wort chiller from the kettle. Take some wort for a hydrometer reading and stick it in the hydrometer jar. Take the Original Gravity reading whenever time permits

3. Pour the wort into the primary. Stir the wort like crazy for a couple minutes to aerate.

4. Pitch the yeast.

	5. Stir the wort like crazy for a minute or so more.
	6. Mark with tap water up to 5.5 gallons, if necessary.

7. Slap the lid on the primary, tightly, fill the airlock with water or vodka, and put on the airlock. Stick the fermenter wherever it's going to live for the next week or so.

8. Clean all that nasty crap up!