Now that Saccharomyces is back, I can ask this question. I have (largely) assimilated the lessons previously imparted. Forgive me if this was back there and I missed it. Where I'm at a loss is this: Chris White, in his book, states that a stirred starter will grow two to three times more yeast than a non-stirred starter. Given that providing continuous aeration cannot, due to the Crabtree effect, extend respiratory growth, can remaining effects like driving off CO2 and keeping yeast in suspension really have that much impact on growth, as I have simply trusted, or is he just wrong? I have assumed that his assertion is based on experimental data. (Please ignore the issue of vitality trumping biomass, although White also makes claims for the yeast health in stirred starters. That's another topic. My question here is strictly about growth.) TIA.