Brewing with science: Graduate Thesis on Early Pitching

Google skills FTW! Here is the presentation itself.
http://prezi.com/hk0rsk5cjzwb/effect-of-the-early-pitching-method-on-beer-composition-duri/

 

I'm scratching my head...is he advocating pitching yeast before you finish topping off your fermenter? Unless i'm missing something it doesn't seem like this has a lot of relevance in the hb world...but not sure how he performed this innoculation technique on 5 gallons wort.

 

Looked at that prezi link (I hate those). I have no idea what he tested. What is this "early pitching" vs. "uniform pitching"?

Also, what @telejunkie said

 

I would not pitch yeast any earlier than the boil is finished.

ETA: I looked at both links and don't have a clue what was actually tested in either case.

 

This article may explain it better for those not getting it.
http://www.asbcnet.org/meetings/proceedings/2012/AbstractsDetail.cfm?AbstractID=323
It seems to me what the Asahi guys were trying is a, sort of, stratification of yeast in the brew. It stays "layered" like that until the yeast really start moving around/churning. I wouldn't think it would make a difference at a homebrew level, but he did post differing results.