I managed to get a small amount of ingredients to make summer blonde ale. It's all grain and biab and just a 7 liter batch. I got some other materials on order but I don't have them yet (inclusive of wort chiller) I do have my one fridge set to 21 oC (70 F) and it stays nicely between 20 and 22 oC (68-72 F), which I think is good enough as there will be a delay in the fermenter reacting to the outside temperatures (instructions say 18-24 oC (64-75 F)) But now to get my wort to cool down quickly to about 23 oC (73 F) (as stated in the instructions)? My daytime temperatures are around 35-38 oC (95-100 F) , my cold water temperature are around 25 oC (77 F). Do I: - put the brew kettle in an ice bath (as per instruction)? But the ice will melt in no time - put it into a a big tub (on a trivet) and keep running cold water through it, making sure that the lid is above water level? (I got no lack of water) - use less water for boiling and add ice to the wort? - put the whole thing in the 4 oC (39 F) fridge? - pour the hot wort into shallow oven trays to cool down (more surface area)? I am tempted to use the second method till it gets to 40 oC or thereabouts (105-110 F), then pour into fermenter, put into the cold fridge and remove when it's to the required temp and then add the yeast. I cannot do the no-chill method as I don't have a fermenter that closes perfectly and is food-safe and can handle boiling temperatures Any advice/insights?