I'm going to be brewing a pale ale this week. I've seen the temperature needs to be held at around 65. Unfortunately its about 80 or 90 down where I am. We keep the house between 75-80, depending where you are. I was thinking about putting the carboy in a tub of water with a few water bottles full of ice, but I've been having trouble figuring out how much ice I need. I don't want to overdue it and slow it down to a stop. And on that point what's your preference: cool the wert down to fermenting temp and then pitch the yeast, or cool it down enough, say room temp?