I was mostly talking about avoiding ester production. This could be wrong but I seem to remember that yeast growth uses up "X" compound that is later not available to produce esters. As you can see I've really studied this
I believe that the compound to which you are referring is called Acetyl-CoA (Acetyl coenzyme A). While Acetyl-CoA consumption does increase with an increase in growth, it is only half of the story. Higher alcohol production increases with cell growth.
Esters are formed by condensation reactions between alcohols and carboxylic acids. The condensation reaction produces an ester plus a water molecule. A carboxylic acid is an acid with a carboxyl group (i.e., an acid with COOH in its formula). Acetic acid is a carboxylic acid with the formula CH3
COOH. Hexanoic acid is a carboxylic acid with the formula C5
COOH. Finally, heptanoic acid is also a carboxylic acid with the formula C6
COOH. There are more carboxylic acids, but we will stick with these three for this discussion.
The ester amyl acetate (banana) is the condensation reaction between amyl alcohol (actually 1-pentanol) and acetic acid.
OH + CH3
COOH → C7
The ester ehtyl hexanoate (red apple, star anise, or strawberry) is the condensation reaction between ethanol and hexanoic acid.
OH + C5
COOH → C8
The ester ethyl heptanoate (grape) is the condensation reaction between ethanol and heptanoic acid.
OH + C6
COOH → C9
What's weird about esters is that the curve is u-shaped with respect to pitch rate. Ester production is increased when pitching low and high. The mid-point pitching rate produces the lowest ester profile. As much good as Jamil has done for amateur brewers (i.e., those who brew solely for the love of brewing), pimping the 1 million cells per degree Plato rule has hurt as much as it has helped the community. We now have an entire generation of home brewers who believe that the only proper pitch rate is 1 million cells per degree Plato. Things are not that simple. Professional brewers pitch for desired performance. They pitch low if they want esters and pitch closer to 1 million cells per degree Plato if they want to produce a low ester beer (while temperature does play a role, it only does so as a metabolic rate modifier). Professional brewers can push the performance in either direction because they know their yeast strains very well. Amateur brewers should adopt a more open mindset when it comes to pitching rates. There is no one proper pitching rate.