Yeast Density from Harvested Bottle-Conditioned Yeast

[kdw2pd]

I've stepped up yeast from 4 bottles of Ommegang Abbey, and after a couple of steps (500 ml of 1.02, 500ml of 1.04, 2L of 1.036), have about 150ml of yeast after decanting 2 days ago.

What should the yeast concentration be for MrMalty? 3.5B? 4? I'd assume non-yeast percentage should be 0.

 

[Sippin37]

I'd assume anywhere between 3B-4B. Tough to ever get to the level of the yeast manufacturers at 4.5B per mL. I usually go off of 3B per mL when I cold crash my yeast for a few days.