Agitation during ferment

[fruitfreak]

As I understand it's good to agitate all the ingredients when you're setting up your mash, but my question is it right agitate the mash after you pitch the yeast?

I've read on several forums (beer topics with grains) where ntroducing oxygen will oxidize the grains and cause off flavors and things like that. I've also read that yeast needs oxygen to reproduce ( I assume that's at the start), I have also read that CO2 can suppress yeast production.

I don't know if it's a good idea to stir the mash, and if so whats the best way is it to agitate your mash. I've read don't break surface tension, so use some sort of motorised wand that passes thru the fermentaion vessel but under the surface?

I've read only stir stalled ferments, and I've read stir every couple of days?

What's to the best practice for ferments? I have to assume that once you pitch the yeast, you want to maintain a consistent temp and let the yeast do it's work. Let the yeast eat and fall to the bottom then rack off the top.

I know it's a newb question, I just wanted to hear from the pros here so I can finally make up my mind on what's the proper thing to do .