I am relatively new to AG brewing (5 batches) and have noted emphasis on aerating prior to pitching yeast. I was looking for opinions of what i have done over past few AG brews for aeration. Once i have drained my cooled 25 litre wort from boil kettle to fermenter i then tip it back and forth between another sterilised bucket 2 or 3 times to introduce oxygen. Does this sound like a good idea or could it have risks? (other than spillage and back injury) For my last brew i didnt do this dumping i just drained straight to fermenter and pitched my yeast . To me the fermentation seemed a little slow and i had to increase temp to bring it to life, and the final gravity after nearly a week was still about 1015, more than expected. Any thoughts??!!