Much better to chill it down in the brew kettle and then transfer to your fermenter. If your kettle fits in your sink, that's a great place to chill it at. I have a big double sink so I can fill one side with cold water and put the kettle in and stir and when that water gets warm, I fill the other side and transfer it over. Half a dozen trips and it's cooled to a point that my fridge-cold topup water will take it the rest of the way. When I brewed last Sunday, it hit exactly 63F when I hit my full volume after the top up. Sweeeet!
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