Do you get adequate aeration simply by pumping your wort from your kettle, through your plate chiller and into your fermenter? Or do you find that additional aeration is necessary?
I don’t pump through a chiller, but that part isn’t aerating your wort. If your hose stops at the top of your carboy you will get some aeration from the fall to the bottom. As dangerous as it is, I put a clean stopper in the carboy and while holding it in, shake the carboy for 2 minutes. I can’t remember where I heard this time frame for shaking, but I will try to post. A much safer method would be to use pure oxygen and a stone. If anyone does this, do you need some sort of an inline filter?