How much yeast in a 50mL cake?

[ApothecaryBrewing]

So I harvested some Conan last week and after stepping up the starter (too fast) I am left with a solid 50mL cake in my fridge.

I was just looking for some one to help me figure out my approximate cell count and what size step I should use next. Seems to me I have more than comes in a White Labs vial but I'm a little lost... HELP!

 

[QuercusMax]

Have you checked the yeast calculator at mrmalty.com? It's got some pretty good info.

 

[ApothecaryBrewing]

Yeah but I wouldn't be asking on the forums if it had what I was looking for. I have read through mr.malty and yeast calc and googled it all. What I could find says there is roughly 1 million cells per cm^3 aka mL.

Going by that though then after doing a step up from 250mL to 700mL to 1.6L starters, I only have roughly 50 million cells and the 60mL White Labs vials could hold no more than 60 million cells and that sounds just stupid.

So I am asking if anyone out there has a rough approximation of cells per mL so I know if I need to do another starter or if this is good to save. To reiterate, it is not 50mL of a slurry. It is a 50mL cake that dropped out in a pint size ball jar once chilled in my fridge. It is a little white, a little grey. There is no trub because it was harvested from a can, there might be like a dusting of hop particles from the beer but I doubt it.

So aside from pointing me to resources I have already read multiple times, does anyone have any useful information?

 

[lakedawgs]

Wow!
That was pretty harsh as you did not mention any of your previous searches in your OP.

 

[QuercusMax]

I don't think there's likely to be an answer outside of using a hemocytometer to do an actual cell count.

 

[TrubHead]

I harvested yeast from a single bottle and it took a few starters to get it where it even looked alive. I'm happy to say it's pitched in a 3.5 gal OG 1.084 IPA wort and chewing away.

How thick is the yeast cake in the jar? By the way I've yet to use any of the yeast calc tools.