Are you talking about "Repitch" rates? If so, the "repitch" means the resuse of yeast in a subsequent ferment. Not the original ferment. With repitched (reused) yeast, a homebrewer would typically use 2-3 times the pitch rate of fresh yeast, but still pitch it all at once. Repitch rate is higher because a homebrewer reused yeast may not be as healthy as fresh yeast from a manufacturer.
