Here's an idea for aeration. What I do is after chilling, I dump everything, trub and all into my bottling bucket, adjust the temp and water needed to 5.5 gallons and whirlpool. Let rest for 20-30 minutes, covered. Then I chech the temp and make sure it's pitchable, place my primary underneath with a funnel and open the valve. I've haven't had more than a 16 hour lag time doing this. I made a Oktoberfest this way. I started out at 66 F and then put into temp controlled fridge at 55 F for 14 days. I can't always afford the O2 needed to oxygenate like they want you to. Hope this idea helps. I think it'll help. Also, get a good wort chiller. That will speed cooling up.
Cheers!
The Brewjester
