Enjoy the beer that you deserve.
What it does :
This is a low-tech, proven solution to rapidly cooling boiled wort to a temperature appropriate for pitching yeast.
What it is:
Ice, or frozen water, pre-dates the invention of refrigeration, and still remains a useful item to have around the homebrewer’s kitchen.
How it works:
Simply ensure that you have enough ice on hand. Then, prepare by filling the sink with an ice-water slurry. Finally, lower the brewpot into the sink filled with ice water, and wait.
Ice is used, literally, in changing over to the cold side of brewing (e.g. fermentation, bottling, and packaging). It does not come into direct contact with the beer.