Originally Posted by bjzelectric
My aeration technique is the simple vigorous shake preceded by a 3' wort waterfall from keggle to carboy and Ive never had a problem.
I can't really speak from experience: I actually started using an O2 tank right as I also got into AG. So I don't know if AG needs more aerating then extract....the main thing I did notice about it vs vigorous mixing I did before: my ferments did seem to have much shorter lag times. Now that I stay pretty consistant with starters and O2, my ferments usually take off within 3 hours. But if you've done a few AG brews with your method of aerating, then maybe something with yeast viability....if you're willing to pay the extra for another vial of yeast, there's not much harm re-pitching if fermentation doesn't start soon.
On Tap: Barleywine, Coffee Oatmeal Imperial Stout (big big beer)
Fermenting: Double Simcoe IPA
On the Bench: Racer 5 IPA
"One of the first things early caveman did, when he crawled out of the mudd, was to make beer. And cavemen everywhere are still making beer...and drinking beer." - Jean Sheperd