This may be a little late to be asking considering I've already brewed a number of AG batches but I guess its never to late to get things right.
In the past, I have never decanted the wort from the hot/cold break proteins out of sheer ignorance, and I simply poured the wort post-boil into the fermentor to agitate and thus aerate it.
After being somewhat dissatisfied with the resulting brew that had a funny viscosity, I want to make sure I get it right next time.
Will slowly decanting the pot be sufficient to aerate the wort as well as filter the breaks?
Alternatively, if I 'whirlpool' the wort and then siphon it, will this also aerate the wort?
Lastly, if I choose the latter method, would it be prudent to allow the cool wort to fall/splash into the fermentor, or is this overkill?
Thanks in advance for your time