[Off-topic: Just reading your signatures above. There are some crackers there
Just waiting to go and taste some 'Tusk' with sinkas at Clancy's (local pub) so this might be the last and only sensible post from me today
. I'm no expert on this are so can only offer a few thoughts...
1. Don't be scared of air if you will be pitching straight away. Pouring from a height (splashing), rocking the fermentor and using an airstone are all pumping 'dirty' air through your wort but you will rarely find a problem unless you are doing it outside in wild yeast conditions.
2. Someone posted about six months ago here that rocking the fermentor will actually aerate your wort faster than an airstone. I didn't know that but thought it was a great thread (anyone remember the link?).
3. Personally, I have the 2 micron airstone which I do boil in water. I have a hepafilter on it and have used the same one for years but I wouldn't be worried if you don't have one given 1 above. Despite now knowing about 2 above, I prefer the filter instead of rocking as I don't like the idea of the underneath of my fermentor lid and the seal etc, etc, being washed in wort that will never see yeast. That is me proabbly being pedantic though.
Have no idea on the 0.5 micron thing for O2 and the 2 micron for CO2 sorry onke.
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