Re Pitching Yeast

I think if you want to err on the side of getting the beer off the yeast ASAP, the challenge is knowing exactly when to rack. The world's healthiest yeast do not precisely follow anyone's schedule. And IMO that includes the cleanup chores that the yeast do, which tend to lag behind attenuation, if only slightly. The fermentation process (I'm using the term to include more than attenuation) always makes acetaldehyde and diacetyl, and once they are made, they need yeast to reduce them. To further complicate it, it's somewhat strain dependent. So when people say "rack the instant attenuation is finished" (I don't think you're saying that), it's no better than "Leave the beer on the yeast as long as you want. Autolysis doesn't happen with homebrew." IMO the art is in knowing your own process and recipes and finding the best tradeoff.