If anything, those yeast packs have less than the optimal amount of viable cells. They claim that they do, but I've had enough of them fail or have long lag times that I'm making starters from now on.
Given that, and given that the yeast will propegate to the amount that the wort can sustain, you'll be just fine pitching into 3 gallon batches. Don't worry a bit. There won't be "off-flavors" unless you leave it in the primary fermenter for months.
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)