Hey guys! I’m wanting to brew a punchy/ zingy American IPA and after having a can of JUICEBOX IPA, it ticked every box. So I went on here and found a recipe for that actual beer, not sure how accurate it is and I’m not sure if this is going to be too advanced for me :/ Anyway, I use a Grainfather and it says on the recipe notes: Upon finish of boil, rapidly cool to whirlpool temps with lid on to retain as much hop oil retention and minimize oxidation. What does this actually mean? Only unless I’m thinking wrong, it’s a contradiction saying rapidly cool yet keep the lid on?? Then it says: Chill via icebox method to 64F and enter fermentation chamber - move up to 70F (1 degree per day) as fermentation slows. I’ve not done this before, could anyone explain it? As I say, I’m not sure if this is going to be too advanced for me.. Thank you in advance! Ben.