Gotcha. I was thinking oxidation instead of hot side aeration (which I understand are pretty much the same thing).
I've always thought of Hot Side Aeration as being more of a factor during the mash, but I dont know much about it. I've got more things to get under control in my brewing process than to worry with hot side aeration.
I'm working through the archives and one of the guest brewers said HSA may or may not affect the beer and that major breweries are looking to cut it out because it was one of the last things process wise that large breweries had left to worry about. Everything else in the process had already been taken care of. I agree that sanitation is way more important. Getting the beer chilled quickly and sanitarily is the biggest thing.