Once the boil is over, you will need to cool the wort to prepare it for pitching the yeast.
Place the covered kettle in a sink (PROTIP- putting the kettle in first will prevent the kettle from tipping over). Fill the sink with ice and cold water up to the height of the wort in the kettle and set a timer for 30 minutes.
Another method that can be used to cool down the wort is to use a wort chiller. These chillers are designed to sit inside the pot with the wort while cool water runs through them. The chiller transfers the heat to the water, which cools down the wort.
While the wort cools, you can move on to the decontamination step.