If I were to siphon a beer off a cake in a 6g carboy, break up the cake, and dump that thick slurry into a jar, does anyone know about how much non-yeast material would be in there? I didn't dry-hop, so it would only be the break material and yeast in there. I'm trying to figure out how much of that slurry I would need to pitch into the 1080 porter I'm brewing tomorrow. On Mr. Malty, should I just put the slider all the way to 25% and thick slurry and call it a day?