My tap water gets my wort down to 68 in 15 minutes, after that I seal it up and place it in the cooling chamber until it is about 55F then pitch. It usually takes about 6 hours or so in the chamber to cool down.
Something is always fermenting....
"It's Bahl Hornin'"
Kegged: Sour Saison, Pale Ale, Aggie Ale, Firestone DBA, De Koninck Blonde
Bottled: Belgian Quad (Grand Reserve), Derangement (Belgian Dark Strong)
On Deck: Pliny the Younger