Maybe this is old hat to everybody, but it was new to me. Just thought I'd pass this along, although the final product isn't in kegs yet...
I'd read in a few spots - Tasty and I think our own Mark (S. Cerevisae) do this (I think) about getting your yeast good and ready on brew day by pitching the yeast into a some of your newly made wort and letting it get to high krausen and then pitching into the main wort.
I tested this out with a recent pils - grew up the first step in a 2.75L wort in a 5L stirred flask, crashed a few days prior to brewday and then decanted, running 4.5L of fresh main batch wort onto the yeast cake in the flask and placing it in my fermenation fridge alongside the closed up conical. once it reached high krausen (about 6-8 hours later), I aerated and pitched into the main wort.
When I awoke the next morning fermentation was underway - appeared to be strong and after tasting a gravity sample last night, the fermenation appears to be flawless - hoping for a point or two more but it does appear to be winding down. Very clean even at this stage.
I think I like this method - it saved me from having to do a second step on a lager starter, and it kickstarted the main fermentation off.
Sort of similar to what i learned SN does (i just visited the MR facility on the Beer Geek Tour) - they have a 200bbl brewhouse, yet use 800bbl fermentors, so they will brew 1 batch and pitch yeast, get it going and then brew 3 more successive batches pitching on top of the already fermenting wort.