I've found some more information that would've answered my original question here(albeit with information that doesn't necessarily jive with your experiments):
But I've been thinking about this more and more, and I've looked at some different scenarios.
Given: 1 packet of Wyeast 3068(Weihenstephan) dated 12/26/12 in a 3.5L starter with intermittent shaking
Scenario 1(using YeastCalc):
Viability from date: 71% -> 280 B cells
Viability not from date: 97% -> 332 B cells
I've actually already made this starter and it's chilled, now yielding a 200 mL slurry.
Yeast concentration from Mr. Malty: 2.4 B/mL (default for chilled starter) -> 480 B cells
Yeast concentration from Woodland: 2.0 B/mL -> 400 B cells
So using these different tools and different pieces of information leads me with a wide range of predictions. Obviously I'm not as interested in Scenarios #1 and 2 because I now have a known
amount of yeast slurry I've produced, but it's still a little troublesome for me. What are your thoughts on this? I suppose it's very possible I'm overlooking something. It's important because I'm trying to harvest some yeast for a future brew day, and I want to make sure I divide the slurry properly.
On a sidenote, I'm really enjoying your website. Lots of good information and testing there.