I finally cracked open a bottle of my latest Bohemian Pilsner, and it is as delicious as I could have wished. But there are a few twists. I broke a few rules in that: 1) I did not separate any trub or pellet hops residue from the wort post boil and cooling. Everything went into the fermenter. 2) I did not aerate the wort before or after pitching rehydrated Fermentis W-34/70 dry yeast. 3) During all of fermentation followed by cold lagering at 33-34 degrees I never racked it off of the yeast cake (which, as stated, included all of both pellet hop residue and trub). This batch spent 6-1/2 weeks total sitting on the yeast cake before bottling. My conclusion is that since this Pilsner came out as good as I could have expected (based upon extract brewing since the mid 1980's and all-grain brewing since the early 1990's), I may no longer bother with (or at least worry about) aeration (as long as I'm using dry yeast) or racking, even for lagers.