I'm starting to question whether I need added aeration at all for ales. I make large, aerated, stir plate starters, so I always end up with healthy yeast. For my Belgian beers, I think I get a better flavor profile when under-aerating (and still very high attenuation - 85 - 90% on beers with sugar). I just made a Porter with WLP002, and other than splashing in the carboy, I did no aeration -- I didn't use my aquarium pump and stone. The result was great attenuation, a clean profile with just a hint of fruity esters, and less work. I suppose I could get the same result with a smaller starter and aeration, but what's the point?