Although I'm not an expert, I think you're right on the money. I just repitched last night on a two week old cake (only 2 hours dry/without beer) and the only aerating I did was to swirl the wort in the carboy. And, that was really just to break up the cake and mix it with the wort. In less than two hours, krausen was forming and 2 more and I had about 4" of krausen going to town.[/QUOTE
Sounds like another advantage of using the yeast cake. Not that aerating the wort is huge pain, but its just one extra step to not worry about and one less piece of equip. I have to sanitize since I use a large cooking strainer to pour the wort through to aerate. Thanks for the reply.
