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.
perhaps a line of single hop IPA's - there's so many new hops out there!!!