That's kind of what I thought, just wasn't completely sure.
Also, on a related note, usually when my wort is still in the brew kettle after I have the temperature down close to pitching temperature, I rapidly plunge and then pull out my chiller for a couple minutes and that seems to add a bunch of air to the wort before I put it into the fermenter.
It's a lot easier than trying to manhandle a full carboy.
Fermenting - Deception Cream Stout, Raspberry Apfelwein, Bee Cave Brewery Haus Pale Ale
Keg - Apfelwein
Recently Departed - Hazelnut Brown Ale, Pumpkin Wheat,