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This might be a dumb question, but can you overpitch lagers? It seems like most people have issues underpitching lagers, but I haven't heard of problems from overpitching.
You need to calculate the total number of cells needed which corresponds to a volume of slurry at a given thickness and viability. There is a bit of estimation involved but mrmalty.com will help guide you on this.
Boiling in the flask works great for me and then no need to sanitize the flask or transfer to it after cooling. Less steps. Then again I use fermcap in every starter.
After emailing with Wyeast a few years ago the only time I decant is if I am doing a delicate style or a volume that is approaching the limits of my fermenter. For 20 gallon batches I generally make a two step, two gallon starter, beginning 48 hours before brew day, on a stir plate with constant O2 feed.
The Wyeast pitch calculator is a great tool: