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One more tip that slipped my mind.
If you don't want to invest in the wort chiller I mentioned before, here's another trick for cooling the wort a bit more quickly than an ice bath.
If you follow the steps, you'll notice that you start with 2.5 gallons of water (step 1), into which you put some malt extract - typically a quart or two (step 3) - and then somehow manage to pour 5 gallons of cooled mixture into the fermentation bucket.
What actually happens is that you pour about three gallons of cooled wort into the fermentation bucket, and then fill it the rest of the way to the 5 gallon line with water.
The trick I wanted to mention is that you can actually use ice instead of some or even all of the water. One pound of ice is equal to one pint of water. So once the wort comes off the boil, pour it into the fermentation bucket and pour two five pound bags of ice in there. The ice will melt, becoming five quarts (1.25 gallons) of water. Top it off to the 5 gallon mark and you're ready to go.
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