So here's a thought (and maybe it was brought up but I missed it): if this immobilization technique greatly reduces ester formation, then does fermentation temperature control become far less critical? From what I've seen the immobilized yeast balls worked slower in side-by-side tests vs. normally pitched yeast at typical fermentation temperature...but what if you could run the yeast ball fermentation at ambient temperature--or even warmed, maybe even 90+°F?--and still get a clean flavor profile? I imagine it would HAVE to run faster at elevated temp?
I would think one plus down this line would be that you could ferment a beer in natural temperatures / without a fermentation chamber with less negative effect. This would be limiting in terms of style, but could benefit brewers moving into smaller spaces, etc.
I think it would take some exBeeriments to try to see how ester production would be affected.
Now that I've taken a stab at the process, I do need to go back and read the thread again. I forget how many questions were asked and speculated upon / answered. I will be bottling vs. kegging, and I'll be dry-hopping, so I imagine I'll have to rack off, dry hop, and somehow either maintain some yeast balls or make another batch for bottling and drop a few in each bottle.