I just spent the last hour+ reviewing the posts on AHA forum on the "shaken not stirred" method, after reading @loopie_beer 's post.... ...it challenges a lot of assumptions we adhere to, that's for certain. I try to keep an open mind and not be a Luddite so I will be trying this with my next starter. No stirplate, no decanting, no coldcrashing, no building up stepped starters, no shots of pure oxygen. Disclaimer, I never used oxygen trying to avoid that hassle and cost. I use the mixstir in both starter flasks and wort to oxygenate. I also always pitched at high krauesen even with larger starters for lagers even though I shared @dannyboy58 's concerns about Pitching that volume of spent wort. It is a different paradigm to wrap your head around. The GOAL is not to pitch the most yeast, but to pitch about 200 billion cells of prime healthy active yeast that are going to double every 90 minutes.......