Do you aerate when your wort is down to pitching temps when making lagers? I use an immersion chiller to chill my wort and it doesn't get the wort down to lager pitch temps (46-48, usually). So, I pop the carboy in my fermentation chamber and chill to pitch temp before inoculating. In this scenario, when should I aerate? I'm trying to improve my lager process right now and want to know if there's a "best practice" in this regard.