At flameout, I take the kettle off the heat (IC still inside, hoses draped over my shoulder) and hook up the hose. I also take out my hop bags. I insert a sanitized thermometer and let the water do its work:
I capture at least 12 gallons of hot water which I later use to fill and PBW my kettle, and also sanitize my carboy that I will use for fermentation. I always save this water for cleaning.
Using the immersion chiller video:
UPDATE: In the summer, my tap water can't get a beer down to 65-75F. So I added a new step. First I fill a keg tub with four 8lb bags of ice and top up with water:
Then I hook up a pond pump to the in on my chiller and let the water recirculate back into the tub. I usually get the wort down to 100F with my hose water, then get it to 65 with this ice water circulator.
After the chilling was complete, I created a whirlpool in the kettle by stirring and let it sit covered for 30 minutes to settle. Then I racked to my carboy:
Whirlpool, fermentation prep video:
Whirlpooling helpes the trub collect in the middle of the kettle so you can drain from the outside. The results of the whirlpool:
