yeast washing: slurry volume question

[HausBrauerei_Harvey]

I have successfully washed yeast from two previous batches about a month ago that I wanted to use this weekend.

My questions is about the 'slurry volume' and how it relates to the Mr. Malty pitching calculator.

My question is summed up in the image below from the wiki on yeast washing.

When I pour the slurry into the jars just after washing, I have 500ml of what I would call 'slurry'. But after settling i've got a yeast cake thats about 1/4-1/2" thick on the bottom of the mason jar. Is this the volume of slurry I should be using in a pitching calculator?

I would estimate I have about 100ml of yeast cake slurry per quart jar, is this correct? Thus I have about 200 billion cells according to MM and can scale my starter accordingly.

Thanks for helping me clarify this simple issue!

 

[WoodlandBrew]

That sounds about right. 1ml of settled yeast is about 1 billion cells. If the yeast is really clean then it could be 2-3 billion per ml.

You might find this interesting:
http://www.woodlandbrew.com/search?q=yeast+washing+