I'm planning on brewing my first batch of beer soon, but I will have to do the cooking part at my parents house, which is an hour drive away, and then ferment the beer at my apartment. At what stage in the process should I transport the wort? Before or after pitching yeast? And how long after I cool down the wort can I still pitch the yeast? I've read that the wort should be aerated before pitching yeast anyways, which is going to happen in some effect from splashing when transporting. That's why I feel that it would be best to transport it before adding yeast, any thoughts?
I'm quite flexible about the brewing and transporting times, eg. I can brew it and then transport it right after, but would prefer to brew in the morning and transport in the evening.