The boiling wort should be chilled to below 90°F and added to the clean water already sitting in the fermenter. The temperature of the wort when the yeast is pitched should be between 65°F and 75°F for top fermented ales. If the temperature is too high, the yeast will produce bi-products that can ruin the flavor of the beer. One way to chill the boiled wort before adding it to the fermenter is to sit the covered pot in a sink filled with ice water. This accelerates the chilling. Another way to get the temperature down is to chill the balance water in the fermenter in a refrigerator before adding the boiled wart to it. There should be about 5 to 5 1/2 gallons in the fermenter before pitching the yeast.
A dry active ale yeast is used in this recipe, and the instructions on the back of the package recommend rehydrating the yeast in a cup 105°F water for 10 minutes prior to pitching the yeast.
When the yeast has been rehydrated, it can be pitched in the wort in the fermenter.
Using a sanitized stirring spoon, the wort should be mixed. In order to provide the yeast with the oxygen it needs to start fermenting the wort, the spoon is used to splash and agitate the wort. This should be done for several minutes.