Originally Posted by bonzombiekitty
I've gotten the impression that some people here strain primarily as a means to help aerate the wort. So I guess someone might want the trub during fermenting but still use straining as a means of aerating?
I don't think so. Straining is to remove the wort. I have read articles that suggest the trub can help hold oxygen, thus allowing for better aeration. But this is in some dispute, and any benefits of leaving the trub in are doubtful at best.
For the homebrewer, you aren't doing any discernible damage by leaving it in, however. If you want to properly aerate your wort, let it splash into the fermenting vessel. Another way to aerate, which I use, is to hook a small aquarium air pump to an aerating stone (with a HEPA filter in the middle, of course). Insert the sanitized stone into the chilled wort, and let it run for a while (I usually go 30 minutes). Then pitch your wort.