You'll want to get the wort down around that temp to pitch. What style of beer is it, and what yeast are you using? I typically don't ever pitch until the beer is below 75°, and many times down in the mid 60's depending on style. If you pitch too warm you'll can get off flavors from the yeast, and can also shock it so it doesn't react as quickly to it's environment.
Cheers to Wisconsin!
Great Outdoors Brewery:
You can't drink all day unless you start in the morning!
Do I need to cool the wort to 69 degrees before I pitch it?
at least that low, preferably even lower. fermentation will raise the internal temp a few degrees, so you need to account for that. unless its a wheat, belgian, or saison, you dont really want it cracking 70F in the early stages