Yes, Aeration of the wort before fermentation is a good practice. Just try to minimize any aeration post fermentation.
looking back at this, I see you Sparged with water at 158ºF, basicly in the wheelhouse of alpha-amylase. If you imagine the starch molecules, or Amylopectin, as a large bush with many shoots with lots of branches, like a tumbleweed. The Alpha-amylase is debranching enzyme, and the Beta-amylase breaks the straight sticks into smaller sticks, but will stop at branch points ( these small sticks are fermentable sugars, glucose, maltose and malto-trios). Beta is most active at 146-156, Alpha is most active at 153-162. So if you mostly have Alpha active, say at 158, you will be making mostly unfermentable long chain sugars.
next time rinse your grains with 165º water , this is hot enough to denature and stop enzymatic activity in the grains, but not hot enough to start extracting undesirable flavors from the grains.