No, but believe it or not, that is not much aeration. If you don't have mechanical aeration, use the wisk, then use a funnel with a screen to pour into carboy, then shake the crap out of your carboy for a few minutes. I had 2 really long fermentations that I believe to be due to the lack of geed aeartion. Since I started this method, all has gone better.
*** if you slice your wrist because you dropped your carboy while shaking and die, I am only the opinion holder of these views and shall not be held responsible***
It is a fairly big whisk, and I usually do a pretty good job at making the beer pretty frothy with some vigerous super-whisk action, but continually whisking as I fill seems like it should do the deal.
As I understand it dry yeasts go partially through the lag phase (when they need oxygen) in the lab before they are dried so oxygen isn't as critical for dried yeasts. I plan on using more liquid yeasts and it sounds like I should pay more attention to aeration.
I use a siphon sprayer connected to the valve on my kettle and have airlock activity almost immediatly (starter, of course).
Here's a picture of it in action. Notice all the froth and foam it generates.
Orphy uses (or used) a similar device that was basically a piece of copper tubing with tiny holes drilled in it about two inches from the end that would suck in air as the wort passed, thus aerating it.
I think either of these are better solutions to shaking a glass carboy.
P.S. I don't normally use a bucket, but all my carboys were tied up and it made a better picture anyway.