Originally Posted by kh54s10
To aerate you need to introduce a lot of oxygen. If you are using a bucket put the lid on, tip it up on its edge and shake the bejeebers out of it for a few minutes. You cannot over do it.
Don't do this after fermentation has begun. Oxygen at this point is bad.
You can stir in the yeast with a spoon but this will not aerate enough by itself. Also make sure you thoroughly sanitize anything that touches the beer after the boil.
Shaking... such a silly thing to do. Why waste so much energy?
Simply take your stainless pasta strainer from the kitchen, and stick it in your brew pot right near the end of the boil to kill anything living on it. Then set it on your already-sanitized fermenting bucket while you cool your wort.
Wort cool? Good. Now dump that sucker through the strainer into your fermenter. The strainer will catch all the hops and gunk that are floating around in there - whirlpooling is also for suckers.
Once it's in the fermenter, rinse out your strainer, spray some star san on it, and then pour the wort back and forth from the fermenter to the kettle and back to the fermenter (all through the strainer) until is all nice and bubbly and mixed up. Then toss in your yeast, put the lid on 'er, and forget about it for 3 weeks.
Aeration complete. Shaking a 5 gallon container is for fools. Or, just use an aquarium pump and forget about all of this altogether.