I've made about batches of all grain beer so far in my short life as a homebrewer. Each time I've been afraid of over aerating the wort before pitching the yeast because I didn't want to get an infection. And each time I think I've had some weird flavors as a result of the yeast not having enough oxygen to get going. So... This batch I shook that damned bucket for a good couple of minutes and the airlock was bubbling like crazy for 2-3 days straight. Now it's pretty much stopped. Was wondering if that is a fairly common thing? Will wait for 2 weeks before kegging either way but wanted some expert advice. Thanks!