The hot wort needs to be quickly cooled to 75-80 deg F. A homemade "immersion" chiller connected to a garden hose does the job in this picture.
Drain, pour or syphon your wort into clean vessels.
Nearly all of the oxygen has been boiled off, and yeast needs some oxygen for it's first (respiration/aerobic) phase. Mixing in some filtered oxygen is not a bad way to get your yeast started in the right direction. Here, a stainless airstone has been santized, then dropped into the wort. Oxygen is bubbled and mixed into the wort just prior to pitching the yeast.
Pitch the yeast!
Stir, place lids and insert airlocks into position. There should be some activity within 8-12 hours.
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Kettle to Fermenter....

You need to have a way to transfer the finished boil to a fermentation vessel. This "fermenter" can be as simple as a clean plastic pale to a stainless conical fermenter used by professionals. Old World beers were fermented in open concrete or wooden troughs, but you will probably want to keep wild bacteria from getting into your beer, so a lid and airlock is recommended. Ales will ferment in 3-7 days at room temperature, but lager beers need to ferment at cooler temps, for example, 50 degF, hence they require more time to complete the fermentation process, from 2 weeks to 2 months, depending on beer style.