All, I'm going to rack 3 beers to scondary today (going from bucket to carboy). The beers have been bubbling away in primary for a week (though the bubbles have all but stopped) and we are racking to free up the buckets for bottling at a later point.
Should we be trying to aerate the wort at this time to kick the fermentation up or should we be trying not to introduce oxygen into the wort?
Should we be trying to aerate the wort at this time to kick the fermentation up or should we be trying not to introduce oxygen into the wort?