This is a follow-up to this question: Long cooling before pitching -- read that for background. I aerate to add oxygen to my wort by pouring back and forth between buckets. If I wait before ...
More specifically, what methods exist to cool your wort after the boil, and what are there respective pros/cons?
What techniques would you suggest for cooling a lager during the lagering phase? Further, how important is the stability of that temperature?