Newbie yeast ranching question. I saved the yeast from the cake in secondary from a saison, it's wy3724. I have it in a small mason jar in the fridge, when it separates I will decant. How do you know approx how many cells you have to pitch? Say I brew a batch, and use yeastcalc to say I need 250 billion cells. How do I know how many I'm starting with so I know how big to make the starter, etc. I can't figure out how I would measure cell count of saved yeast.