I've been utilizing drauflassen (basically pitching an appropriate amount of yeast for a specific volume of beer and then adding an equal or greater volume of beer on top of that inoculated batch after 12-24 hours after the yeast has basically doubled or tripled it's volume) very successfully with no flaws that can be detected by sensory observation. Which is great because it allows me to buy a smaller pitch of yeast for a larger volume of beer.
Thing is, I have only ever done this on lower gravity beers, not higher gravity. I was wondering if anyone out there (specifically our resident yeast expert, s. cerevisiae) had any opinions on any negative outcomes that could result from high gravity practicing of draufassen. I've not gone higher than 1.065.