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Polygon-
Not much, in my case. But I make a much larger amount, with a slightly lower seed starter percentage, and use it young.
It can be more useful to make the distinction if say, you feed your starter different flours than you're using for the bread, like rye, and don't want to have so much in the finished loaf, or if you keep a dryer starter and want to make the levain up as 100% hydration
TvH
A mug of boiling water sitting in the oven will do much the same. That's quite a low seed percentage too.
My kitchen is sitting around 17-18deg I guess, and I feed once a day with 20g starter, 40g water and 20g each white and wholemeal, with cool-lukewarm water. I could probably feed twice a day if I wanted to keep it really young but it seems fine as it is and I tend to feed once the night before and then make the levain in the morning so it gets fairly lively