maybe you can give some examples?
The article gives a thumbs up to Fermentis, but recommends hydration at 105F. Fermentis instructions are specific to the strain, ranging from 73F for lagers to 80F for ales and specialties. I've only used fermentis for dry yeast, other manufacturers may tolerate higher temps.
They say cell counts aren't important (with no alternative method) but then stress proper cell counts thru the rest of the article.
recommends starter gravity at 1.030. Recent recommendations elsewhere have been drifting lower but 1.030 is the low end. less growth. It doesn't bring up inoculation rates.
The article discussed various means of aeration without any ppm dissolved O2 recommendations. It says 30 seconds pure O2for starters in general, 3 minutes for 'standard' beers and 5 minutes for 'big' beers without mentioning a flow rate.
Something I was looking for was more on fermentation temperature management, not just control at one specific temperature or diacetyl rest information
Using Rubbermaid containers for yeast harvesting & storage are fine if they are brand new or unscratched.
The article says you can store harvested yeast up to 2 months.
I guess I was just expecting more from an article with such a handsome title.