Hello. I am completely bran new to home brewing. I just got my equipment yesterday and started my first batch. I have read about home brewing for years and finally got the cash to go and get all the stuff I need. So here is my question. I made a very simple pale ale. 1lbs of crystal malt that was steeped for 30 min, 6lbs of pale malt extract, 2oz of cascade hops (1.5oz start of boil, .5oz with 5 min left) and White Labs 001 yeast. It seems like its fermenting very well, kinda smells like bread rising a bit, so I am not to worried about the brew being contaminated. I was very careful to practice good sanitation with everything that touched my beer, and boiled all my water before it went into the wort. Ok now here is my question, well two questions. When I cooled my Wort, which was at about 80 degrees F. in about 45 min or so. I only had 3 gal in my fermenting bucket so I used the extra water that I boiled before hand to fill it the rest of the way. I Could tell that the boiled water was still a bit hot when I added it to the rest of the wort (about 150 I would assume, I didn't take a temp) and put the lid on my fermenter so it could cool and air wouldn't get into it. I let it cool for about two hours before I pitched the yeast. The wort was about 90 F. The directions I had said to wait till the wort was at least 80, but it was already 1 am and I was worried that if I let it sit any longer without the yeast it would somehow mess it up. So will that 10 degrees mess up my beer? I know yeast dies at 120F, but now I am kinda freaking out that I may have messed up my beer. Also with the beer that I brewed I am thinking about adding fresh cherries in the second fermentation. I have no idea how to clean them though. I read that if you boil them that it releases pectin, and makes your beer cloudy and I do not want to wash them in my Ifodor. Also I am kinda worried that Cherries will not work well with the beer. Any help or feedback or suggestions would be greatly appreciated.