I'm very new to brewing. I still have my first batch in the primary fermenter. Prior to starting my first batch, I watched the DVD from Midwest Brewing Supplies that came with my extract kit, read a book, and watched some videos on Youtube. On most all of these I see that it says to aerate the wort in the primary fermenter right after pouring it in.
In light of the mechanisms of alcoholic fermentation, why would that be a recommendation?
We know that aerobic respiration is impossible in the absence of oxygen, so why would we want to promote oxidative phosphorylation at the start of the fermentation process? Wouldn't it be much better to avoid oxygen saturation as much as possible in order to start the anaerobic fermentation process as quickly as possible?
In light of the mechanisms of alcoholic fermentation, why would that be a recommendation?
We know that aerobic respiration is impossible in the absence of oxygen, so why would we want to promote oxidative phosphorylation at the start of the fermentation process? Wouldn't it be much better to avoid oxygen saturation as much as possible in order to start the anaerobic fermentation process as quickly as possible?
I was referring to the number of ATPs (cell's energy source) produced per molecule of sugar (monosaccharide sugar). In aerobic respiration, 36 ATPs are produced per molecule as opposed to 2 ATPs produced in fermentation. In order to produce the same amount of energy, a yeast cell would need to consume 18 times more sugars... but in the end they would still be fermented as alcohol... which is where my reasoning failed. 
