We recently talked about a way to chill the wort quicker, and ultimately cooler. With the Florida heat, there is difficulty getting the temperature to go any lower than 80 degrees. At 80 and above, there is a higher risk of oxidation, so until it is below that threshold, it is wise to keep it relatively still, to avoid excessive oxygen.
The method I've used for transferring the wort (80 degrees about) from the kettle to the carboy is to simply Siphon it. This will keep it relatively oxygen free as it transfers. After the transfer and some additional chilling, I would finally shake it up, to aerate the wort before pitching the yeast.
Seems strange, huh, to avoid oxygen, and then to purposefully add oxygen a little later. The one time when O2 is good the the beer is just before pitching the yeast. The oxygen is necessary for the yeast and will kick in their appetites, so to speak.
If we could only get the temp down to the low 70s, it could be poured into the carboy (with a funnel). This would save time, save from having to clean the siphoning equipment, and work to aerate the wort...all at the same time. It's all about working smarter and not harder... and it seems we've been forced to work harder because of the limitations.
These limitations are truly part equipment and part method. With the change in the method, as discussed in the previous post on cooling, we are taking control of the method, at least partially.