What is the ideal temperature to cool the wort before pitching?

The ideal temperature to cool the wort before pitching yeast is typically around 70°F (21°C). This temperature strikes a balance where yeast can be effectively pitched without causing undue stress.

At this temperature, the yeast is able to rehydrate and then get to work on fermentation efficiently. Temperatures that are significantly lower could result in the yeast becoming sluggish or inactive, potentially leading to a slower fermentation. Conversely, pitching at temperatures that are too high, such as 80°F (27°C) or 90°F (32°C), can stress the yeast, leading to off-flavors and potentially producing unwanted byproducts.

So, aiming for about 70°F ensures that the yeast is active and healthy, resulting in better fermentation and ultimately, a more pleasant and balanced beer.