i don't disagree that much of the yeast profile is generated during the growth phase, oxygen uptake etc. since undesirable flavors are caused by stressed/underpitched yeast it might follow that too large a colony could result in some lack of the desirable flavor profile? i am lost however in figuring out what makes the yeast cell know to get to the fermentation. typically each cell needs to do some work (lag time) before getting to the fermentation. what if there are too many cells right away? do they take a census? if there are too many crwoded into the carboy do they all decide to stop budding and begin fermentation? how do they know? it should be noted too that dry yeast lag time can be practically zero. Cheers.