After you have chilled down your wort - when do you pitch the yeast?
What temp do you try to get the wort too?
Do you pitch cold yeast or let it sit at room temp?
The reason I ask is that in the past I have pitched once I get my wort below 80 degrees. My thinking was to get fermenation started as soon as possible to prevent any wild yeast or other issues, but recently I seem to be gathering that some people wait until the next day (let it cool for a long time).
Also there were comments that the yeast should be pitched while it is cold. Is there an article or another good post on this subject that I should read.
Sometimes I think it is best to make the beer the way you know and stop reading these forums as they can be confusing, but I do pick up many hints and ideas from here.