I'm sure this has been asked before but search is only coming up with aeration of the starter.
The question is do I still need to aerate the wort (as much?) when pitching a starter? From what I understand the the oxygen is for the yeast to use to multiply, but if I'm using a starter, there will be much less multiplying before the yeast reach critical mass and start the attenuation phase right? Would that mean it's much easier to over-aerate and leave dissolved oxygen in the wort/beer that will later cause oxidation?
The question is do I still need to aerate the wort (as much?) when pitching a starter? From what I understand the the oxygen is for the yeast to use to multiply, but if I'm using a starter, there will be much less multiplying before the yeast reach critical mass and start the attenuation phase right? Would that mean it's much easier to over-aerate and leave dissolved oxygen in the wort/beer that will later cause oxidation?