In the past I would start lagers with a 2-3 gallon size, step up with the whole slurry to 5 gallons, then continue to 10 gallons with the whole slurry; thereafter harvest when next brewing (back when I was brewing weekly and could use it directly from harvest into chilled aerated wort in the second fermenter) with a "couple/three" scoops of a stainless ladle that held about 3 ozs. That seemed to do the trick for quick, healthy ferments and I took one such yeast out to 25 batches...yeast growth is a good thing.
Congrats on your 43. I once had a 43 for a lager score and it didn't place at the comp. Some stiff competitions (every place was won by a nationally known homebrewer, so I didn't mind the result).