Today's only my send time brewing, and I have a couple of questions regarding yeast. I'm using a Wyeast 3711 (French Saison), liquid yeast with activator packet. First, I didn't realize I needed to let it sit at room temp for at least three hours before using. Is three hours really long enough? I would think once the package swells it's usable, but I wasn't sure. And how long is too long to let it sit out? (Like if I wasn't able to use it today.) Second, I figured out that it would be logistically better (for me) to pitch the yeast and then aerate the wort, but the instructions are telling me to do it the other way around. If I aerate immediately after pitching, is this still okay? I'm guessing that it's not standard practice to do this as one could aerate too late in the process and over-oxygenate the beer, but again I wasn't sure.