I understand that cutting down overall replication time is a good thing as it reduces the time need for the yeast to "own the wort." I also understand that this shaken-not-stirred technique is less likely to damage cells. However, because the total number of cells being pitched is less, owing to the smaller starter volume, isn't the overall number of replications greater in the final beer wort? Don't the number of replications influence the ester/phenol/fusel character of the beer?
Is the idea here that the number of healthy, non-shear-stressed, cells are roughly equal when comparing a larger, fermented out starter to a small, non-stirred, shaken one? If the quiescent cells in the fermented out starter just need more time to wake up, contamination is not an issue, and plenty of nutrients and O2 are available in the final wort, how would the final beer fermentations happen differently? Ignoring contamination and time-to-own-the-wort, how would the final fermenations differ between, say, a 1L high krausen starter and a 1L NON-stirred, but fermented out and decanted starter? Again, assuming good O2 and nutrients in the final wort.
Thanks, I've just had these things on my mind over the last few weeks when reading about these 'new' techniques.