I have always had good results by putting 4 gallons of bottled water in the fridge the night before brewing . I use one gallon bottled water plus one gallon tap water in the boil. When the boil is close to finished I add 3 gallons of the refridgerated water to the fermenter and pour the hot wort over top, then top off to 5 gallons with the fourth gallon. I am usually able to pitch right a way. This has always worked well for me.
But now I am moving to all grain and full boils, so it will be a wort chiller from now on
Primary Fermentation:1.) American Barleywine 2:) English Bitter 3.) Darkside Imperial Stout 4.)
Secondary Fermentation: 1.) Holiday Cocked Ale 2:) Pinkey Toe Pumpkin Ale 3.) Cascade APA
Conditioning: 1.) None 2:) None 3.) None
On Tap:: 1.) Hefeweizen 2.) ESB 3.) Oktoberfest 4.) Big Nut Brown Ale