There was a lot. 3 inches in a pint mason jar. I probably could have let it ride, but I took the chicken exit to avoid an infection and a wasted batch.
I did not make a starter because it had only been 4 days since I washed it.
I'm brewing again today, and plan to re-use some 3711 for a dark saison. I'll be kegging a lighter saison during the brew day, so I'll probably just dump on the cake. The new beer should be 20-30 points higher.
3 inches of slurry is a ton of yeast. That is way over pitching, hopefully it turns out ok.