Just about chilled as far as I can get it without hooking up the prechiller. About to let it settle out for an hour, then time to transfer to the carboy.
Transferring to the bottling bucket, then to the carboy. OG is 1.040, temperature adjusted to 1.042.
Probably 5 1/2 gallons of wort.
Transferring it twice helps with aeration, critical for the yeast to be healthy.