Can anyone give me a simple definition or method of aerating wort. I think I understand the concept and the purpose but I can't find any specific info on it.
To aerate means to add air. The reason is because when you boil water the air leaves the water and yeast needs the air to work.
I do 1.5 gal boils. I pour 4 gals of filtered tap water into the primary on top of the wort. The tap water has air in it. Just pouring the water in aerates it without stirring.
I actually do the same thing as homebrewer 99 except I take it one step further and before I add the cooled wort I put the lid on the fermenter and cover the airlock hole and give it a shake for about a minute. I actually have to credit John Palmer for the move but it seems to work.